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.
Order a cookbook
To purchase, call St. Brendan the Navigator Catholic Church in Shallotte at (910) 754-8544.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
