Try this Roasted Potato Medley recipe, or contribute your own.
Suggest a better description1. Preheat oven to 425. Peel and cube the sweet potatoes and yukon gold potatoes. Scrub the new potatoes and cut into cubes.
2. 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
3. Spread the potatoes in a single later on a large nonstick baking sheet.
4. 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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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 365 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.4mg | 2 % | |
Potassium 1939.6mg | 51 % | |
Total Carbohydrate 83.1g | 24 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 72.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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