Oven Roasted Potatoes
A roasted trio of sweet potatoes, Yukon gold, and red potatoes!
Ingredients
- 2 sweet potatoes peeled and cubed
- 4 Yukon gold potatoes cubed
- 6 Red potatoes cubed
- 1/4 c. olive oil
- 1 tsp. dried tarragon
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Peel and cube potatoes.
- Place potatoes in a large pot. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
- Spread the potatoes in a single layer on a large non stick baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper, toss to coat.
- Roast potatoes until brown and crisp, about 25 minutes. Serve immediately.
- Cook's Note: Instead of tarragon, you can use 1 tsp. each dried thyme and rosemary. For extra flavor, cook 4 whole leeks in boiling water with potatoes, drain and chop, toss with potatoes in olive oil and seasonings and bake as directed above.
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