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By: Kayla ..
| Description: | ||
| Time: | 40 min (15 min to prepare, 25 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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2 medium sweet potatoes 4 medium Yukon gold potatoes 8 medium new potatoes 1/4 cup olive oil, plus 2 tbsp. 1 teaspoon dried tarragon 1 pinch salt (1/8 teaspoon) 1 pinch pepper (1/8 teaspoon) |
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| Directions: | ||
| 1. Preheat oven to 425. 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. |
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| Notes: | ||
| This dish is the perfect compliment to roast chicken or... | ||
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