SPICY POTATO STACKS

SPICY POTATO STACKS image

Number Of Ingredients 7

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2 large Yukon Gold potatoes, unpeeled, sliced into ½-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
2 tablespoons barbecue spice blend (try to find one with hickory flavor)
fresh rosemary sprigs
fine sea salt

Steps:

Preheat oven to 400°F. Cover a large jelly roll pan or cookie sheet with parchment paper. Set aside. Place all the sliced potatoes into a large mixing bowl. 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. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Stick a rosemary skewer through the top to secure each stack. Serve hot.