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Ingredients
| sweet potatoes: 2 whole potatoes |
| Yukon gold potatoes: 4 whole potatoes |
| red potatoes: 8 |
| olive oil: 1/4 cup |
| olive oil: 2 Tbl |
| dried tarragon (leaves): 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
Roasted Potato Medley
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Preheat oven to 425.
- Peel and cube the sweet potatoes & Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
- Place the potatoes in a large saucepan. Add enough lightly salted water to cover potatoes. Bring to a boil & cook the potatoes for 3 minutes. Drain thoroughly.
- Spread the potatoes in a single layer on a large nonstick baking sheet.
- Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
- Roast the potatoes until browned & crisp, about 25 minutes. Serve immediately.