Roasted rosemary potatoes

A perfect side dish at a dinner party involves potatoes. I have yet to meet a person who does not like potatoes. This recipe of roasted rosemary potatoes is a combination of white and sweet potatoes roasted with garlic powder and rosemary. I like to keep the skin on my potatoes because the skin packs nutrients. Although these potatoes are eventually roasted, I like to boil them first and then roast. This gives the perfect soft center and crisp exterior to the potatoes. This dish is super simple and tastes really good. Enjoy!

Serves: 4-6, Prep. time: 10 minutes, cook time: 45 minutes

Ingredients:

• 1 lb. russet potatoes, diced

• 1 lb. sweet potatoes, diced

• 3 tbsp. olive oil

• 1 tbsp. garlic powder

• 2 tsp. dried rosemary

• salt

• 2 tsp freshly cracked black pepper

• parsley for garnish

Directions:

1. In a large pot, add the diced potatoes and cover entirely with water. Add 2 tsp salt to the water and bring to a boil. Cook potatoes till they are just tender (Use a fork to poke a few potato pieces to check for doneness). We do not want to cook them through because they still have to be roasted when they will cook some more.

2. Pre-heat oven to 400F.

3. After potatoes are done, drain all the water from the pot. To the potatoes, add the olive oil, garlic powder, dried rosemary, salt and pepper. Toss to combine so that all the potatoes are coated in oil and the seasonings.

4. Transfer potatoes into a large oven-safe dish (I used a 9"x13" pan) and spread them out into a single layer.

5. Bake at 400F for 30 minutes. After 15 minutes, turn the potatoes around with a spatula and bake for another 15 minutes.

6. The potatoes should have browned by now. Turn the oven off but leave the potatoes inside. Let them sit in the warm oven for another 10-15 minutes. This makes them a little more crisp. This step is optional.

7. Transfer potatoes to a serving dish and garnish with parsley. Serve warm.