Roasted Potato Medley

This trio of potatoes, drizzled with olive oil and fresh herbs, are oven roasted for a crispy outside and a creamy smooth inside.

• 2 sweet potatoes
• 4 Yukon Gold potatoes
• 8 new potatoes
• ¼ cup plus 2 tbsp olive oil
• 1 tsp dried tarragon
• ⅛ tsp salt
• ⅛ tsp black pepper

1. Preheat oven to 425°F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
2. Place the potatoes into a large saucepan. 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 nonstick 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.

Alternatives

• 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 the tarragon, you can use 1 teaspoon each cried thyme and dried rosemary.