Prep time: 15 min
Cook time: 1 hr


For the potatoes:
3 medium russet potatoes, peeled and diced
1 large sweet potato, peeled and diced
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. dried thyme
2 tsp. sea salt
1 tsp. pepper
¼ cup olive oil

For the skillet mixture:
1 medium onion, dice
5 cloves garlic, finely diced or minced
1 tsp. olive oil
Sprinkle of sea salt and pepper


Combine diced potatoes with spices and ¼ cup of olive oil, mix well. Bake in a glass casserole dish at 450° for 40–50 minutes, checking and stirring every 20 minutes, until crispy.

Use a spatula to unstick potatoes from the pan each time you stir.

Sauté onion, garlic, 1 teaspoon of olive oil, and a sprinkle of sea salt and pepper in a skillet. Cook for 5–8 minutes, or until browned.

Once potatoes are crispy, remove from oven and stir in the garlic and onion skillet mixture until combined.