4 medium/large sweet potatoes (2 1/2 - 3 lbs)
1 Tbs. fresh rosemary, chopped
2 Tbs. olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
Cut potatoes into wedges. Put all ingredients into ziploc bag and shake until well coated. Arrange in single layer in roasting pan. Bake at 450 for 30 minutes, stirring once. Potatoes are done when slightly browned and crisp/tender.
1 Tbs. fresh rosemary, chopped
2 Tbs. olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
Cut potatoes into wedges. Put all ingredients into ziploc bag and shake until well coated. Arrange in single layer in roasting pan. Bake at 450 for 30 minutes, stirring once. Potatoes are done when slightly browned and crisp/tender.
Comments