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A Cooking Adventure with Thom

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Roasted Potato Trio

Southern Living, FEBRUARY 2006
 Servings: 2






2 pounds sweet potatoes

2 pounds red potatoes

1 pound Yukon gold potatoes

cup butter

cup olive oil

5 tablespoons chopped fresh rosemary

teaspoon salt

teaspoon freshly ground pepper

Cooking Method

Cut potatoes into -inch-thick slices.

Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is

melted. Brush 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.

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

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183