- 2 1/2 pounds sweet potatoes
- 2 pounds red potatoes
- 1 pound Yukon gold potatoes
- 1/4 cup butter
- 1/4 cup olive oil
- 1/3 cup chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
How to Make It
Cut potatoes into 1/2-inch-thick slices.
Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter melts.
Brush 1/4 cup butter mixture over 2 baking sheets. Arrange potato slices evenly in a single layer on prepared sheets; brush with remaining butter mixture. Sprinkle with salt and pepper.
Bake at 450° for 35 minutes or until golden brown.