From the Kitchen of Sarah Godwin Photographed by Joe Worthem
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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.