Yields: 6 servings.
2 sweet potatoes
4 yellow potatoes
8 red (new) potatoes
6 tablespoons olive oil
1 teaspoon dried tarragon
⅛ teaspoon salt
⅛ 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.
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