From the Kitchen of Sarah Godwin Photographed by Joe Worthem
Add these seasoned home fries to your tailgate spread or Sunday brunch menu. Find more weekend brunch recipes in our September magazine.
6-7 large Yukon gold potatoes
¼ cup olive oil
4-5 sprigs of fresh rosemary
2 teaspoon garlic powder
2 teaspoon salt
½ teaspoon black pepper
Preheat oven to 375°F. Dice potatoes, and toss with olive oil, rosemary and seasonings. Spread potatoes in a single layer on a baking sheet, and roast for 15-20 minutes. Flip, then roast another 10-15 minutes.