roasted potato medley

How To Make roasted potato medley

• 
  1

  Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
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  2

  Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
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  3

  Spread the potatoes in a single layer on a large nonstick baking sheet.
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  4

  Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
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  5

  In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
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  6

  NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.
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