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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Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
