Two-Color Rosemary Roasted Potatoes

Southern Living
Bake these potatoes until they are a beautiful golden brown color.
Makes 6 servings


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2 1/2 pounds sweet potatoes, peeled
1 pound red potatoes
Vegetable cooking spray
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper


Prep: 20 Minutes
Bake: 45 Minutes

Cut sweet potatoes and red potatoes into 2-inch pieces. Place on a jellyroll pan coated with cooking spray. Drizzle potatoes with oil; sprinkle with rosemary, salt, and pepper, tossing to coat.

Bake at 450° for 35 to 45 minutes or until golden brown, gently stirring potatoes once.

Created date

January 2005

Nutritional Information

Calories 230
Caloriesfromfat 20 %
Fat 5 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 4.4 g
Carbohydrate 43 g
Fiber 6.2 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 252 mg
Calcium 65 mg