Roasted Potato Medley
Prep time
Cook time
Total time
This trio of potatoes, drizzled with olive oil and fresh herbs, are oven roasted for a crispy outside and a creamy smooth inside - delicious!
Author: Anonymous
Recipe type: Side Dish
Cuisine: American
Serves: 4
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
Instructions
- 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.
Notes
GREAT IDEAS
For extra flavor, cook 4 whole leeks in boiling water for 7-10 minutes until just tender. Drain, chop, and add during Step 2.
Want to see your own recipe with your name posted on WestEastonPA.com? CLICK HERE!
For extra flavor, cook 4 whole leeks in boiling water for 7-10 minutes until just tender. Drain, chop, and add during Step 2.
Want to see your own recipe with your name posted on WestEastonPA.com? CLICK HERE!
Nutrition Information
Per Serving: 1 Calories: 401 Fat: 14.4g Saturated fat: 2g Carbohydrates: 64.6g
Disclaimer: On January 4, 2016, the owner of WestEastonPA.com began serving on the West Easton Council following an election. Postings and all content found on this website are the opinions of Matthew A. Dees and may not necessarily represent the opinion of the governing body for The Borough of West Easton.
