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INGREDIENTS

2 sweet potatoes
4 yukon gold potatoes
8 new potatoes
1/4 cup olive oil
2 tbs olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp black pepper

Servings

INSTRUCTIONS

Preheat oven to 425 degrees.

Peel and cubr 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 min. 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 min.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2885g)
Recipe Makes: 1 Servings

Calories: 2793
Calories from Fat: 630 (23%)

Amt Per Serving		% DV

	Total Fat 70g	93 %
	Saturated Fat 10.1g	50 %
	Monounsaturated Fat 49.3g
	Polyunsanturated Fat 8.3g
Cholesterol 0mg		0 %
Sodium 298.5mg		10 %
Potassium 11668.6mg		307 %
Total Carbohydrate 499.8g		147 %
	Dietary Fiber 64.3g	257 %
	Sugars, other 435.5g
Protein 56g		80 %
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.

About Our Nutrition Facts

Calories per serving: 2793

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