Rosemary Roasted Potatoes
Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 149
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 149
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 seasonings
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a large bowl, combine the potatoes, sweet potatoes, onion and garlic; drizzle with oil. Sprinkle with rosemary, creole seasoning, salt and pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
Bake at 425° for 40-50 minutes or until tender, stirring occasionally.
Source: tasteofhome.com
Bake at 425° for 40-50 minutes or until tender, stirring occasionally.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
