Oven-Roasted Yam and Russet Potato Spears

OVEN-ROASTED YAM AND RUSSET POTATO SPEARS
2-3 yams
2-3 russet potatoes
Olive oil
¼ c. chopped fresh rosemary
Kosher salt/black pepper
Garlic powder
Balsamic glaze, optional

1. Preheat oven 400.
2. Line a baking sheet with parchment paper and spray with PAM.
3. Wash potatoes well (leaving skins on.)
4. Cut each in half lengthwise, then slice halve into 2-3 wedges.
5. Place wedges in large bowl.
6. Drizzle with olive oil and sprinkle with rosemary, salt, pepper and garlic powder.
7. Toss until wedges are well coated.
8. Spread wedges on baking sheet. Leave space between wedges.
9. Bake for about 25 minutes until almost tender. Flip wedges and bake until edges are crispy and turning brown, about 10-12 minutes more. Depends on size of your wedges.
10. Great with different dipping sauces like: catsup, ranch, spicy dressed up yogurt or mayo- based sauce. Try different ones.
    DIPPING SAUCE:
    ½ c. Miracle Whip or mayo
    ¼ c. sour cream
    ¼ c. packed fresh dill
    ¼ c. packed fresh parsley
    1-2 T. Creole mustard or Dijon mustard
    Salt/black pepper to taste
11. Place all ingredients in food processor. Pulse until herbs are chopped, but not mushy. Just about 30 seconds.
12. Pour in bowl and serve with wedges.