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roasted potato medley

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

For all you potato lovers, myself included, this simply has to be scrumptious! Bound to satisfy any taste. Recipe and photo source: http://www.grouprecipes.com/71316/roasted-potato-medley.html

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For roasted potato medley

  • 2 md
    sweet potatoes
  • 4 md
    yukon gold potatoes
  • 8 md
    new potatoes
  • 1/4 c
    plus 2 tbsp. olive oil
  • 1 tsp
    dried tarragon
  • 1/2 tsp
    salt
  • 1/8 tsp
    black pepper

How To Make roasted potato medley

  • 1
    Peel and cube the sweet potatoes and the Yukon gold potatoes. Scrub the new potatoes and cut into cubes.
  • 2
    Place all the potatoes into a large saucepan and add enough lightly salted water to cover. Bring to a boil and cook for 3 minutes. Drain thoroughly.
  • 3
    Spread the potatoes in a single layer on a large nonstick baking sheet.
  • 4
    Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.
  • 5
    In a preheated 425-degree oven, roast the potatoes until browned and crisp, about 25 minutes. Serve immediately. Goes well with roast chicken or pork.
  • 6
    NOTE: Instead of tarragon, you can use 1 tsp. each of dried thyme and dried rosemary. You can also add 4 whole leeks or chopped onion in the boiling water for 7-10 minutes until just tender, in Step 2. Chop the leeks after boiling.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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