Roasted Potato medley
(from Lucianolinda’s recipe box)
Source: Great American Recipes
Serves 6 peopleCategories: 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
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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.
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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.
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Spread the potatoes in a single layer on a large nonstick baking sheet.
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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.
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riations: Cook 4 whole leeks in boiling water for 7-10 minutes until just tender. Drain and chop; add in step 2.
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Instead of tarragon, use 1 tsp. each dried thyme and dried rosemary.