Spicy Potato Stacks

• 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

1. Preheat oven to 400u0b0F.
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.

garlic, onion powder, paprika, freshly ground black pepper, salt, cayenne pepper, potatoes, red potatoes, sweet potatoes, extravirgin olive oil, salt, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/spicy-potato-stacks-364249 (may not work)