Friday, June 3, 2011

ROASTED POTATO TRIO

2 sweet potatoes
4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon*
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for about 25 minutes. Serve hot.

*May substitute rosemary.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.