Monday, November 12, 2012

Gluten Freedom: Rosemary Yams

3lbs yams, cut into ½ inch rounds,   1/4 C olive oil,   1 Tbs fresh rosemary, minced,   3 cloves garlic, minced,   ¼ tsp. cayenne powder (optional),  salt and  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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