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
Preheat oven to 425
degrees. 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 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. Serve immediately.
(This recipe came
from Great American Recipes)
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