How to make it

  • Preheat the oven to 425F. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes.
  • Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
  • Spread the potatoes in a single layer on a large nonstick baking sheet.
  • Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

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  • snomama 6 years ago
    This is a great side dish. I make something like this but I think I like yours better. :) FIVE FORKS
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