Crispy Sweet and Purple Potato Medley

By Ashley Miers

INGREDIENTS

2 large sweet potatoes
1 lb purple potatoes
4-6 Tbsp EVOO or avocado oil
1 Tbsp seasoned salt

PREPARE

1.    Wash and dry the potatoes, removing any sprouts or spots as needed, but keeping the skin otherwise intact.

2. Cut the potatoes into bite-sized pieces and boil in a large pot for approximately 15 minutes, or until just starting to soften.

3. Drain the potatoes.

4. Heat the EVOO or avocado oil in a large skillet on medium to medium-high heat.

5. Add the potatoes, being careful to avoid oil pops or splatters. You can do this by holding the lid to the skillet between yourself and the skillet as you pour the potatoes in, or also by pouring the potatoes into the skillet away from you rather than toward you.

6. Sprinkle the seasoned salt evenly over the potatoes, add the lid to the skillet, and let cook approximately five minutes before stirring.

7. Continue to cook, stirring every few minutes and covering with lid in between, until the potatoes have reached your desired level of tenderness and crispyness.

8. Serve and enjoy!

SERVING SUGGESTION

Try with Balsamic Crock Pot Shredded Chicken.