Ingredients
- 4 c sweet potatoes (about 8 medium potatoes)
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. chopped rosemary (about 4 sprigs)
- 1 tbsp. finely chopped chives or green onions, optional for serving
Instructions
- Preheat the oven to 425°F.
- Prepare a baking sheet with cooking spray.
- Chop the potatoes into one-inch bite-size pieces and place them in a large bowl. Drizzle with olive oil and toss the potatoes with your hands to coat thoroughly.
- Sprinkle generously with salt, pepper and rosemary. Toss again to distribute the spices over all the pieces.
- Spread the potatoes across the prepared baking sheet.
- Roast for 35 to 40 minutes, stirring the potatoes and turning them over with a large spatula at last once halfway through.
- Potatoes are considered done when they are fork tender, golden brown, and slightly crisp on the edges.
- Sprinkle with chives before serving, if desired.
