Replace jam with mango chutney for a different flavour. Refrigerate leftover roast potatoes and serve the next day mixed with a little aioli for a quick potato salad.
650g chat potatoes, halved
450g sweet potato, peeled, cut into 3cm pieces
2 tblsps olive oil
Salt and pepper, to taste
1⁄4 cup apricot jam
2 tblsps hot water
2 tsps wholegrain mustard
1 tsp finely grated fresh ginger
Toss both potatoes with the oil in a large, non-stick roasting pan. Season with salt and pepper.
2 Cook in a hot oven (200C), turning halfway through, for about 35 minutes, or until golden and just tender.
3 Meanwhile, combine jam, water, mustard and ginger in a small jug. Mix well.
4 Remove pan from oven. Pour the jam mixture over potatoes. Toss to coat. Return to oven.
5 Cook for a further 5 minutes, or until potatoes are sticky and tender. Transfer to a serving plate.