Rosemary Roasted Potatoes

Ingredients

• 3 pounds tri-colored potatoes
• 2 large Hannah white sweet potatoes (, optional)
• 2 tablespoons olive oil
• 1 tablespoon "butter-flavored" coconut oil (, ghee, or unsalted butter)
• 2 tablespoons fresh rosemary (, finely chopped)
• 1 teaspoon garlic powder
• 1 teaspoon kosher or fine sea salt
• 3/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper; set aside.

2. 2

   Cut and peel the white sweet potatoes into 1-inch chunks, and the tri-colored small potatoes into halves and quarters depending on size.

3. 3

   Place all potatoes in a large bowl and add the olive oil, melted butter, minced fresh rosemary, garlic powder, salt, and pepper. Toss potatoes until fully coated. Dump the potatoes onto the lined baking sheet, spreading them out into a single even layer.

4. 4

   Roast for 45-50 minutes, flipping halfway through, until light golden brown and tender.

5. 5

   Garnish with additional minced rosemary and serve.