Ingredients:
½ pound Red Bliss potatoes, cut into 1 ½-inch cubes
½ pound sweet potatoes, peeled and cut into 1 ½-inch cubes
2 teaspoons olive oil
2 green onions, sliced
2 teaspoons mayonnaise
1 ½ Tablespoon chopped fresh cilantro
½ teaspoon grated lemon zest
Dash of salt, cumin, coriander, and cayenne (to taste)
Directions:
Preheat the oven to 425F.
Lightly grease a large jelly-roll pan with oil. Combine the red and sweet potatoes with 1 teaspoon of the oil in a large bowl; arrange in a single layer in the pan. Roast, tossing occasionally, until well browned and tender, 35-40 minutes. Transfer to a large bowl.
Meanwhile, heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and tender, 12-15 minutes. Transfer to the bowl with the potatoes.
Combine the mayonnaise, cilantro, lemon zest, salt, cumin, coriander, and cayenne in a small bowl. Add to the potato mixture and mix well. Serve warm or at room temperature.
Makes 4 servings
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