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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2885g)|
|Recipe Makes: 1 Servings|
|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 %|
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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: 2793
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