Roasted Marble Potatoes and Sunchokes with Rosemary Recipe

Southern Living Staff
Updated

Yields: Serves 8

Ingredients

  • 1/2 pound butter

  • 2 pounds marble potatoes

  • 1 pound sunchokes, cut into 1-inch cubes

  • 1 head garlic cloves, crushed

  • 2 rosemary sprigs, leaves only

  • 1 teaspoon kosher salt

  • 1/2 teaspoon cracked black pepper

Directions

  1. Preheat the oven to 350°F. Melt the butter in a small stockpot.

  2. Arrange the potatoes, sunchokes, garlic, and rosemary leaves on a sheet tray in an even layer. Drizzle with the butter and toss to coat. Bake the vegetables for 30 minutes, stirring every 5 to 10 minutes.