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Roasted Potato Trio

Yield 8 servings


  • 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

  1. Cut potatoes into 1/2-inch-thick slices.

  2. Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush 1/4 cup butter mixture evenly 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.

  3. Bake at 450° for 35 minutes or until potato slices are golden brown.