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Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. Serve immediately.
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Sweet Potato Pecan Tart with Creme Anglaise and Chocolate Sauce
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By tsdeaner
on January 24, 2012
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Very good and so easy. Will definitely make these again.
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