Directions:
- Preheat the oven to 425F. Peel and cube the sweet potatoes and 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 the potatoes. Bring to a boil and 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 and crisp, about 25 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.01 Kcal (955 kJ) | ||
| Calories from fat | 42.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 169.62mg | 7% | |
| Potassium | 733.86mg | 16% | |
| Total Carbs | 43.42g | 14% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 2.2mg | 12% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.89 Kcal (431 kJ) | ||
| Calories from fat | 18.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 7% | |
|---|---|---|---|
| Sodium | 76.54mg | 7% | |
| Potassium | 331.14mg | 16% | |
| Total Carbs | 19.59g | 14% | |
| Sugars | 3.91g | 35% | |
| Dietary Fiber | 2.94g | 26% | |
| Protein | 1.97g | 9% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 1mg | 72% | |
| Iron | 1mg | 12% | |
| Calcium | 30mg | 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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