Before you bake your sweet potatoes in the oven, you should try popping them in the freezer first. Here's why it makes the ...

Roasting veggies brings out so much flavor in them. Plus, it's a much easier, mostly hands-off way to cook. Throw them on a ...

Tender on the inside, golden and caramelized on the edges, and infused with garlic butter and herbs—this recipe elevates ...

Return the pan to the oven, placing it on the top rack, and roast the sweet potatoes for about 20 minutes more, until lightly browned. Serve warm or at room temperature.

Let’s talk roast potatoes. Oh, the humble roast potato! It’s a side dish that holds a special place in so many hearts, a ...

Roast until the potatoes are lightly browned on the bottom, about 15 minutes, rotating the baking sheet about halfway through. Remove from the oven and, using a thin metal spatula, flip each wedge.

These crispy oven-roasted potatoes need no festooning. They’re perfectly fabulous on their own. But I’m wildly obsessed with my version of the sauce for Spanish potatoes.

Preheat the oven to 425 degrees. Whisk together the tahini, olive oil, juice from half the lemon, 1 teaspoon salt, cumin and pepper. Place the sweet potato wedges on a large, rimmed baking sheet.