4 yukon gold potatoes
8 new potatoes
1/4 cup + 2 tbsp olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp freshly ground black pepper
Preheat oven to 425 degrees.
Peel and cube the sweet potatoes and Yukon Gold potatoes.
Scrub the new potatoes and cube.
Place potatoes in a large saucepan; add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain well.
Spread the potatoes in a single layer on a large nonstick baking sheet.
Drizzle with the olive oil and sprinkle with the tarragon, salt, and pepper. Bake at 425 degrees until browned and crisp, about 25 minutes.
Serve while hot.
Note: For variety you can substitute rosemary for the tarragon.