Categories: vegetables-potatoes

Ingredients

• 2 sweet potatoes
• 4 Yukon Gold potatoes
• 8 new potatoes
• 1/4 cup plus 2 Tbsp. olive oil
• 1 tsp. dried tarragon
• 1/8 tsp. salt
• 1/8 tsp. black pepper

Directions

1. 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 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.

3. Spread the potatoes in a single layer on a large nonstick baking sheet.

4. 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.

5. riations: Cook 4 whole leeks in boiling water for 7-10 minutes until just tender. Drain and chop; add in step 2.

6. Instead of tarragon, use 1 tsp. each dried thyme and dried rosemary.

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