Rosemary Roasted Potatoes
Ingredients
- 1 3/4 lbs. sweet potatoes, cut into 1" pieces
- 4 Tbs. oil, preferably olive, divided
- 2 tsp. chopped fresh or 3/4 tsp. dried rosemary, divided
- 2 cloves garlic, thinly sliced, divided
- 1 tsp. salt
- 1/2 tsp. pepper, divided
- 1 1/2 lbs. russet baking potatoes cut into 1" pieces
Directions
Preheat oven to 425. Line 2 baking sheets with foil and coat with cooking spray. In medium bowl toss sweet potatoes with half of the rosemary, 2 tbs of oil, half of the garlic, 1/2 tsp of salt, and 1/4 tsp pepper. Spread on baking sheet. Repeat with the russet potatoes and remaining ingredients. Roast until tender, 30 minutes for sweet potatoes, 45 minutes for russets, turning russets after 30 minutes. Toss russets with sweet potato mixture.
