Sunday, November 20, 2011

Rosemary Yams

Rosemary Yams

3lbs yams, cut into ½ inch rounds

1/4 Cup olive oil

1 Tbsp fresh rosemary, minced

3 cloves garlic, minced

¼ tsp. cayenne powder (optional)

Salt & pepper to taste

Preheat oven to 450.

In a large bowl, toss potatoes, olive oil, fresh rosemary, garlic, optional cayenne, salt and pepper to taste. Spread potatoes in a single layer onto a lightly oiled baking sheet. Roast for 30-40 minutes or until tender and crusty, stirring once or twice.

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