Braden Family Cookbook

Chuck Braden

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ROASTED SWEET AND WHITE POTATOES               Sunset 1989


(Makes 12 cups, 10 - 12 servings) 

3 pounds sweet potatoes or yams, peeled and cut into 1" chunks
3 pounds russet potatoes, peeled and cut into 1" chunks
12 peeled cloves of garlic
1/4 cup melted butter or olive oil
3/4 cup coarsely chopped hazelnuts
2 more TBSP. butter
Salt to taste

Put potatoes and garlic in a 2" X 12" X 17" pan, toss with oil or butter.  Place in a preheated 475 degree oven for 45 minutes, turning vegetables with a wide spatula every 15 - 20 minutes.  Then stir in the hazelnuts and continue to cook until potatoes are very tender when pierced and their edges are well browned; about 20 minutes of potatoes are hot, 30 minutes if potatoes are garlic have cooled.  Stir in 2 more TBSP. butter and add salt to taste                                          


Great with ham or turkey for the holidays if you are tired of the same old mashed potatoes.

[1]Skinning hazelnuts: In a 2-3 quart pan over high heat, bring 4 cups water and one TBSP. baking soda to boil.  Add up to 4 cups hazelnuts and cook 3 minutes.  Drain nuts, immerse in cold water, and rub between your hands to remove most of the skin.  Drain again and spread nuts of a towel to dry.  Scrape any remaining skin with the tip of a small knife.  Put nuts in a rimmed pan.  Bake in a preheated 300 degree oven to dry nuts well, 8 - 10 minutes.  A lot of work for a bunch of nuts. . . try to find a friend in Oregon who can get you skinned hazelnuts.