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Ingredients Jump to Instructions ↓

  1. 1 teaspoon garlic powder

  2. 1 teaspoon onion powder

  3. 1 teaspoon paprika

  4. 1/2 teaspoon freshly ground black pepper

  5. 1/2 teaspoon fine sea salt

  6. 1/2 teaspoon cayenne pepper

  7. 2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded

  8. 2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded

  9. 2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded

  10. 1/2 cup extra-virgin olive oil

  11. Fine sea salt

  12. Fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F.

  2. Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.

  3. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.

  4. Place all the sliced potatoes into a large mixing bowl.

  5. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.

  6. Season with a sprinkle of salt.

  7. Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.

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