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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This dish is a perfect complement to roast chicken or pork. Ingredients:
2 sweet potatoes |
4 yukon gold potatoes |
8 new potatoes |
1/4 cup olive oil |
2 tablespoons olive oil |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 425.
2. Peel and cube the sweet potatoes & Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
3. 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.
4. Spread the potatoes in a single layer on a large nonstick baking sheet.
5. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
6. Roast the potatoes until browned & crisp, about 25 minutes. Serve immediately.
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