Rosemary Roasted Potatoes
“Fresh rosemary is the key to these savory and colorful potatoes. You can substitute carrots for the sweet potatoes with equally tasty and beautiful results.” Shannon Koene - Blacksburg, Virginia
Ingredients
- 1-1/2 pounds potatoes, peeled and cut into 1-inch cubes
- 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, cut into wedges
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 4-1/2 teaspoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
- 1-1/2 teaspoons Creole seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
These potatoes were amazing! I was on a bit of a tight schedule, so I gave the potatoes a head start in the microwave and finished them in the oven. I will definitely be making them again!
No comment left
Wonderful! Crisp on the outside and soft in the cener - perfect!
I love this recipe. I'm not a sweet potato fan but I'll eat them this way! It was very good and easy to make.
This is a great recipe, and tastes good reheated as well. I skip the Creole seasoning and sprinkle in a little thyme instead.
Wonderful recipe - i've made it at least three times, and making it again this weekend!
No comment left
I didn't really care for these, but my brother did. It had a very different flavor to it. I like how it was simple to make though.
YUM! I especially like the sweet potatoes. For kicks, the second time I made these, I tossed in some carrot and turnip. Not a big fan of turnips, but it was ok and the carrots were good.
Yummy!