Roasted Sweet and Hot Potatoes


Veges
(Moroccan Style)

1 ¼ lbs. Red Potatoes, in 1 ½”pieces
1 ¼ lbs. Sweet Potatoes, peeled & cut as above
1 tablespoon Olive Oil
5 cloves Garlic, halved
2 sprigs fresh Oregano
2 sprigs fresh Thyme

1 ½ cups Water
4 oz. (3/4 cup) Sun-dried Tomatoes, drained
1-2 tablespoons Harissa – a spicy red pepper
relish available at specialty stores
1 clove Garlic
Salt and Pepper

Wash potatoes and while still wet place in baking
dish. Drizzle with oil and roll potatoes to coat.
Add garlic and herb sprigs. Salt and pepper.
Cover with foil and cook 375 until tender, about
45-60 minutes.

While potatoes are cooking make sauce. Bring
water to boil, add tomatoes and simmer until
tomatoes are soft, about 10 minutes. Drain and save
water. Cool slightly. Place in blender or food
processor with harissa, garlic, salt and pepper and
process until smooth. Thin with water to make a
barely fluid paste.

Serve potatoes on platter garnished with sauce.

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