Roasted Potato Medley

Ingredients:

2 sweet potatoes

4 Yukon gold potatoes

8 new potatoes

1/4 cup plus 2 tablespoons olive oil

1 teaspoon dried tarragon

1/8 teaspoon salt

1/8 teaspoon crushed black pepper

Directions:

Preheat oven to 425 degrees. 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 at 425 degrees for about 25 minutes or until the potatoes are browned and crisp. Serve immediately.