Quick Roasted Potatoes

• 1 cup Yukon Gold potatoes, cubed
• 1 cup sweet potato with skin, cubed
• 2 Tablespoons soybean (vegetable) oil
• 1 teaspoon garlic powder
• 2 teaspoons dried thyme
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Preheat oven to 500 F. Leaving the skin on, cut potatoes into 1-inch cubes and place on a baking sheet lined with parchment paper. Place in the oven even if it is not to temperature. The potatoes will begin to cook, shortening the cooking time. Bake for 20–25 minutes or until potatoes are golden and fork tender. Place cooked potatoes in a serving dish. Toss with oil and spices.

Serves 4

Nutrition per serving: 248 calories; 7 g fat; 16 g sodium; 45 g carbohydrate; 4 g fiber; 4.4 g protein; 42 mg calcium; 1.4 mg iron