Originally, we were introduced to rosemary potatoes by my good friend Erin. Since that time, we have also ventured into roasting other vegetables the same way (squash, tomatoes, peppers, zucchini, onions, mushrooms, etc...) and we love them all! This combination is simple, looks elegant and is the perfect mix of savory with a little hint of sweet...
Roasted Rosemary PotatoesAdapted from Erin Shaha
8 yukon potatoes
2 sweet potatoes
olive oil
salt and pepper
rosemary
Peel sweet potatoes and cube. Cube yukon potatoes. Spread them onto a greased cookie sheet. Drizzle olive oil on them and rub with hands until lightly coated. Season with salt, pepper and rosemary. Bake at 425 for 40 minutes.
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