"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Potato Medley Recipe

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This recipe for Roasted Potato Medley, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Sweet Potatoes
4 Yukon Gold Potatoes
8 new potatoes
1/4 cup and 2 tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Preheat oven to 425. Peel and cube sweet potatoes, yukon golds. Scrub new potatoes and cut into cubes. Place in large saucepan. Add lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly. Spread in single layer on large baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast until browned and crisp, about 25 minutes.

 

 

 

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