2 Red Skins
2 Sweet Potatoes (white flesh)
2 Yams (red flesh)
1/8 cup canola or olive oil
6 cloves Garlic (or more!)
1 sprig fresh Rosemary
Peel potatoes and chop into medium sized cubes. Place in a large vessel of water for 30 minutes or up to 24 hours.
Whack garlic cloves with back of knife to easily remove skins. Set aside. Remove rosemary off of stems and chop roughly. Set aside with garlic in a large bowl and add oil. Preheat oven to 400 degrees F.
Drain potatoes and dry well with paper towels or a clean lint-free dish cloth. Add potatoes to oil and herb mixture. Add a generous amount of salt and pepper and toss to coat potatoes thoroughly. Place a peice of parchment paper on your largest baking dish such as a cookie sheet or casserole dish. Spread potatoes out on parchment in one even layer. Bake for 40-50 minutes until potatoes are golden and crisp. Enjoy!