This combination of three different potatoes, drizzled with olive oil and fresh herbs, is oven roasted for a crispy outside and a smooth inside……delicious!
2 sweet potatoes
4 Yukon gold potatoes
8 new potatoes
1/4 cup + 2 tablespoons olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 425 degrees F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
2. Place the cubed potatoes in a large saucepan; add enough water to cover. Bring to a boil and cook 3 minutes; drain.
3. Spread drained potatoes in a single layer on a large nonstick baking sheet; drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast until browned and crisp, about 25 minutes; serve immediately. Makes 6 servings.