roasted potato medley
(1 rating)
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For added flavor use Leeks (4) whole, boiled 7-10 min. Drain and chop. Add to step 2. For U vampires out there place a whole garlic bulb into foil, drizzle with EVOO and place in oven with potato medley, for 10-15 min. Remove from oven. Instead of tarragon, use 1 tsp. dried thyme and dried rosemary. My friends, family, collegues, and clients. N joy. Tootles ;-}.
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(1 rating)
prep time
10 Min
cook time
30 Min
Ingredients For roasted potato medley
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2sweet potatoes
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4yukon potatoes
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8new (red) potatoes
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1/4 colive oil + 2 tablespoons
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1 tspdried tarragon
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1/8 tspsalt and pepper
- STEP BY STEP ... EASY ...
How To Make roasted potato medley
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1Preheat oven to 425*F. Peel and cube the sweet potatoesand yukan gold potatoes. Scrub the new (red) potatoes and cut into cubes.
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2Place the potatoes in a large saucepan. Add enough lightly salted water, covering the potatoes. Bring to a boil, and cook for 3 minutes. Drain thoroughly.
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3Spread the potatoes in a single layer on a large nonstick (or parchment paper) lined baking sheet.
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4Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the pottatoes until golden brown and crisp, about 25-30 minutes. Serve.
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5Serving Suggestion: Perfect complement to roast chicken, pork, veal, or lamb. An international style salad would round off this home-style meal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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