Ingredients:
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
Preparation:
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.
Serve 4.
You can
combine this plate with this other recipe.
Thanks for linking this in Maria. Cheers
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