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Roasted Potato Medley Recipe

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This recipe for Roasted Potato Medley is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tablespoons olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
Directions:
1. Preheat oven to 425º. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
2. 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.
3. Spread the potatoes in a single layer on a large nonstick baking sheet.
4. 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.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mix variety of potatoes as desired.

 

 

 

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