photograph by Matt Hulsman

Yields: 6 servings.

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. 

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To purchase, call St. Brendan the Navigator Catholic Church in Shallotte at (910) 754-8544.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.