Roast Potatoes And Squash

• 1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
• 1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh rosemary
• Sea salt and freshly ground pepper to taste

1. Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch.
2. Drain the potatoes and pat dry.
3. Place the potatoes and the squash in one layer in a nonstick roasting pan.
4. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper.
5. Roast for 30 minutes and then stir so that the vegetables cook evenly.
6. Continue roasting until well browned, about 30 more minutes and serve immediately.

potatoes, winter, extravirgin olive oil, fresh rosemary, salt

Taken from cooking.nytimes.com/recipes/5327 (may not work)