Take your roasted potato game to the next level while doubling your antioxidant intake all at once with this great side dish.
Rosemary and Rainbow Roasted Potatoes
- 1 Garlic Powder
- 1-3 Sprigs of Freshly Chopped Rosemary
- 1-2 Lbs Yukon, Yams, Purple & Red Potatoes
- Extra-Virgin Olive Oil
- Sea Salt
- Cracked Pepper
- Avocado Cooking Spray
Pre-heat oven to 450 F.
Wash potatoes and then cut into 1/2 to 3/4 inch cubes.
In a large bowl mix lemon juice, extra-virgin olive oil, sea salt, cracked pepper and garlic powder
Coat baking sheet with avocado oil cooking spray.
Lay potatoes on baking sheet.
Sprinkle Rosemary on them.
Pop-in oven & bake for 30-45minutes. I like to mix the potatoes at the halfway point and check close to the 30-minute mark. Ovens can bake differently so it is best to check at the 30 minute mark. The potatoes should be cooked through and nicely browned.
Pull potatoes out, top off with a little more chopped rosemary & enjoy!