Preheat oven to 425°. Peel and cube 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.
Serves 6.
Ingredients
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2 Sweet Potatoes
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4 Yukon Gold potatoes
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8 new potatoes
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1/4 cup plus 2 T. olive oil
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1 teaspoon dried tarragon or thyme or rosemary - your choice or mixed
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1/8 teaspoon salt
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1/8 teaspoon black pepper
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