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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This trio of potatoes, drizzled with olive oil and sprinkled with herbs, are oven roasted for a crispy outside and a creamy smooth inside—delicious! Ingredients:
2 sweet potatoes |
4 yukon gold potatoes |
8 new potatoes |
1/4 cup plus 2 tablespoons olive oil |
1 teaspoon dried tarragon |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Preheat the oven to 425F. 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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