Rosemary-Garlic Roasted Potatoes
serves 2-4 (max.)
2 1/2 lbs. mixed white or yellow and sweet potatoes, scrubbed & cubed (peel sweet potatoes)
6 good-sized cloves garlic, minced
1 large sprig rosemary, coarsely chopped
1/4 cup canola or olive oil
1 tsp. salt, plus more to taste
cracked black pepper, to taste
Spread evenly in a large (11 x 13-in.), oiled baking dish or on an oiled baking sheet. Sprinkle with paprika.
Bake at 350 degrees F. for 35-45 minutes, depending on the heat of your oven and the size of your potato cubes, turning occasionally with a spatula, until the potatoes are tender and golden brown around the edges.
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