Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon 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

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Instructions

1. Preheat oven to 400°F.
2. Cover a large jelly-roll pan or cookie sheet with parchment paper. Set aside.
3. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, salt, and cayenne. Set aside.
4. Place all the sliced potatoes into a large mixing bowl.
5. Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.
6. Season with a sprinkle of salt.
7. Make layered stacks using the three kinds of potatoes. Press a rosemary skewer through the center to secure each stack. Serve hot.