1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Fine Sea Salt
1/2 tsp Rosemary Powder
1/2 tsp Cayenne Pepper
2 large Yukon Gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
1/2 Cup Extra-Virgin Olive Oil
Fine Sea Salt
Fresh Rosemary Sprigs
Preheat oven to 400°F.
Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
In a small bowl, mix garlic powder, onion powder, rosemary, paprika, black pepper, salt, and cayenne. Set aside.
Place the sliced potatoes in a large mixing bowl.
Pour the olive oil into the bowl. Toss potato slices to coat. Sprinkle in the spice blend. Toss to coat potatoes well with the spice blend.
Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
Season with a sprinkle of salt.
Make layered “stacks” using the three kinds of potatoes. Use a branch of rosemary as a skewer through the center of each potato stack. Serve hot.