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roasted harvest potatoes muti colored

Vegetable
Ingredients
  • •3/4 pound Yukon Gold potatoes (2 large), cut 1 1/2 inch cubes
  • •3/4 pound red boiling potatoes (4 med), cut 1 1/2 inch cubes
  • •3/4 pound sweet potatoes (1 large), cut 1 1/2 inch cubes
  • •2 Tablespoons olive oil
  • •1 tsp finely minced garlic
  • •1 large spri rosemary (1/2 tsp dried), finely minced
  • •1/4 tsp salt when ready to serve
  • •1/8 tsp pepper when ready to serve
Steps
  1. 1. arrange potatoes in jelly roll pan; drizzle with oil, toss to coat. Bake 425F oven 30 minutes, turn every 10 minutes.
  2. 2. Chop garlic and rosemary together Sprinkle over potatoes, toss to coat; return to oven. Roast about 3 minutes. Sprinkle with salt and pepper and serve.
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