"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Potato Trio Recipe

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This recipe for Roasted Potato Trio, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
J Sue Townsend
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. sweet potatoes
2 lbs. red potatoes
1 lb. Yukon gold potatoes
1/4 c. butter
1/4 c. olive oil
1/3 c. chopped fresh rosemary (no stems)
1/2 tsp. salt
1/2 tsp. freshly ground pepper

Directions:
Directions:
CUT: potatoes into 1/2-inch-thick slices.
COOK: butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter melts.
BRUSH: 1/4 cup butter mixture 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 golden brown

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep: 15 min., Bake: 35 min.
Personal Notes:
Personal Notes:
I serve this with grilled fillets with a mushroom, and blue cheese sauce drizzled over the steaks.

 

 

 

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