Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.56 Kcal (1300 kJ) | ||
| Calories from fat | 126.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Sodium | 313.04mg | 13% | |
| Potassium | 734.5mg | 16% | |
| Total Carbs | 43.44g | 14% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 2.2mg | 12% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.24 Kcal (562 kJ) | ||
| Calories from fat | 54.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 22% | |
|---|---|---|---|
| Sodium | 135.31mg | 13% | |
| Potassium | 317.48mg | 16% | |
| Total Carbs | 18.78g | 14% | |
| Sugars | 3.75g | 35% | |
| Dietary Fiber | 2.82g | 26% | |
| Protein | 1.89g | 9% | |
| Vitamin C | 1.9mg | 7% | |
| Vitamin A | 0.9mg | 72% | |
| Iron | 1mg | 12% | |
| Calcium | 28.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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