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Roasted Potato Medley Recipe

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This recipe for Roasted Potato Medley is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 c. plus 2 T. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper
Directions:
Directions:
Peel and cube sweet potatoes, Yukon gold potatoes. Scrub the new potatoes and cut into cubes. Place potatoes in a large saucepan. Add enough water (lightly salted) to cover potatoes. Boil for 3 minutes. Drain thoroughly. Spread potatoes in a single layer on a large non-stick baking sheet. Drizzle potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast until potatoes are brown and crisp. About 25 minutes at 425º oven.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Instead of tarragon, you can use 1 tsp each dried thyme and dried rosemary.

 

 

 

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