Name: Rosemary Roasted Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1.4 kg multi-coloured potatoes; 2 large sweet potatoes (, optional); 2 tablespoons olive oil; 1 tablespoon unsalted butter or ghee; 2 tablespoons fresh rosemary (, finely chopped); 1 teaspoon garlic powder; 1 teaspoon fine sea salt; ¾ teaspoon freshly ground black pepper

Rosemary Roasted Potatoes

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

American

What you'll need

1.4 kg multi-coloured potatoes
2 large sweet potatoes , optional
2 tablespoons olive oil
1 tablespoon unsalted butter or ghee
2 tablespoons fresh rosemary , finely chopped
1 teaspoon garlic powder
1 teaspoon fine sea salt
¾ teaspoon freshly ground black pepper

Method:

Preheat the oven to 200°c. Line a large baking tray with foil or parchment paper; set aside.
Cut and peel the sweet potatoes into 1-inch chunks, and cut the multi-coloured potatoes into halves and quarters, depending on size.
Place all the potatoes in a large bowl and add the olive oil, melted butter, minced fresh rosemary, garlic powder, salt, and pepper. Toss the potatoes until fully coated. Put the potatoes onto the lined baking tray, spreading them out into a single even layer.
Roast for 45-50 minutes, flipping halfway through, until light golden brown and tender.
Garnish with additional chopped rosemary, and serve.

Nutrition

N/A

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