Rosemary Roasted Potatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âFresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.â Shannon Koene - Blacksburg, Virginia Ingredients:
1-1/2 pounds potatoes, peeled and cut into 1-inch cubes |
1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes |
1 large onion, cut into wedges |
2 garlic cloves, minced |
3 tablespoons olive oil |
4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed |
1-1/2 teaspoons creole seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 8 servings.
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