Roasted Potatoes

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Roasted Potatoes

 

2 sweet potatoes, peeled and cubed

4 Yukon Gold potatoes, peeled and cubes

8 new potatoes, scrubbed and cubed

1/4 cup plus 2 TB extra virgin olive oil

1 tsp. dried tarragon

1/8 tsp. salt

1/8 tsp. ground black pepper

 

Preheat the oven to 425º F.

 

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 a single layer on a large 10 " x 15 " 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.

 

Serves: 6.