2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbsp. olive oil
1 tsp. dried tarragon, crushed
1/8 tsp. salt
1/8 tsp. black pepper
Preheat the oven to 425*F.
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Peel and cube the sweet potatoes and Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
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Place the potatoes in a large saucepan. Add enough water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
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Spread the potatoes in a single layer on a large nonstick baking sheet.
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Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minuets. Serve immediately.
This dish is perfect with roast chicken or pork and a Caesar salad.
NOTE: for extra flavor cook 4 whole leeks in boiling water for 7-10 minutes until just tender, drain and chop, add in step 2.
Instead of tarragon, you can use 1 tsp. each dried thyme and rosemary.