Holiday Roasted Potatoes
- 2 sweet potatoes
- 4 yellow potatoes
- 8 red (new) potatoes
- 6 tablespoons olive oil
- 1 teaspoon dried tarragon
- ¹⁄₈ teaspoon salt
- ¹⁄₈ teaspoon black pepper
Preheat oven to 425˚. Peel and cube sweet and yellow potatoes. Scrub and cube red potatoes. Place potatoes in a large saucepan; add enough water to cover. Bring potatoes to a boil and cook for 3 minutes. Drain thoroughly. Spread potatoes in a single layer on a large, nonstick baking sheet. Drizzle potatoes with olive oil and sprinkle with tarragon, salt, and pepper. Roast potatoes for about 25 minutes. Serve immediately. Yields 6 servings.
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To purchase, call St. Brendan the Navigator Catholic Church in Shallotte at (910) 754-8544.