2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
¼ cup plus 2 tablespoons olive oil
1 teaspoon dried tarragon
⅛ teaspoon salt
⅛ teaspoon black pepper
Preheat oven to 425°F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the
new potatoes and cut into cubes.
Place the potatoes in a large sauce pan. 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 one 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.
You can combine this plate with this other recipe.