| | Directions | | Preheat oven to 425°. 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 for 3 minutes. Drain. Spread onto a large nonstick baking sheet in a single layer. Drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast potatoes until browned and crisp, about 25 minutes. Serve immediately. |
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| Ingredients | | - |  | 2 Sweet Potatoes |
| - | | 4 Yukon Gold potatoes |
| - | | 8 new potatoes |
| - | | 1/4 cup plus 2 T. olive oil |
| - | | 1 teaspoon tarragon |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon black pepper |
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