Roasted Potato Trio
A tasty trio of roasted potatoes, sweet, red and Yukon gold, seasoned with fresh rosemary, sea salt and freshly ground black pepper.
2 1/2 pounds sweet potatoes
2 pounds red potatoes
1 pound Yukon gold potatoes
1/4 cup butter
1/4 cup olive oil
1/3 cup chopped fresh rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
- Cut potatoes into 1/2-inch-thick slices.
- Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush 1/4 cup butter mixture evenly over 2 baking sheets. Arrange potato slices evenly in a single layer on prepared sheets; brush with remaining butter mixture. Sprinkle with salt and pepper.
- Bake in a preheated oven at 450°F (230°C) for 35 minutes or until potato slices are golden brown.
Makes 8 servings.