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Roasted Potato Medley Recipe

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This recipe for Roasted Potato Medley, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Williams
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sweet potatoes
4 yukon gold potatoes
8 new potatoes
1/4 c. plus 2 Tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Directions:
Directions:
Preheat oven to 425F. Peel and cube the yukon and sweet potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. 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 nonstick baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins./ Roast time 25 mins.

 

 

 

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