This trio of potatoes, drizzled with olive oil and fresh herbs, are oven roasted for a crispy outside and creamy smooth inside-delicious. And yes I have to say they are the best I have had. Great American Recipes No website.
2 Sweet potatoes
8 Yukon Gold potatoes
1/4 Cup plus 2 tbsp. Olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper
1. Preheat oven to 425, peel and cube the sweet potatoes and yukon gold potatoes. Scrub the new potatoes and cut into cubes.
2. Place the potatoes in a sauce pan Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer on a large non stick baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt, and pepper. Roast the potatoes until browned and crisp, about 25 minutes, Serve immediately
Nutrition Information Per Serving: calories 401, fat
14.4g (sat fat 2g) carbs 64.6g .