Roasted Potato Medley

Roasted Potato Medley Recipe

No Photo

Have you made this?

 Share your own photo!

Kenyatta Moon

By
@ycj

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 ;-}.

Rating:
★★★★★ 1 vote
Comments:
Prep:
10 Min
Cook:
30 Min

Ingredients

2
sweet potatoes
4
yukon potatoes
8
new (red) potatoes
1/4 c
olive oil + 2 tablespoons
1 tsp
dried tarragon
1/8 tsp
salt and pepper

STEP BY STEP ... EASY ...

Step-By-Step

1Preheat oven to 425*F. Peel and cube the sweet potatoesand yukan gold potatoes. Scrub the new (red) potatoes and cut into cubes.
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.
3Spread the potatoes in a single layer on a large nonstick (or parchment paper) lined baking sheet.
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.
5Serving Suggestion: Perfect complement to roast chicken, pork, veal, or lamb. An international style salad would round off this home-style meal.

About Roasted Potato Medley

Course/Dish: Potatoes
Other Tag: Quick & Easy