Roasted Potato Medley – a delicious recipe with sweet potatoes, gold potatoes, red skin potatoes, olive oil, olive oil, tarragon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
preheat oven to 425F.
2
peel and cube the sweet potatoes and yukon gold potatoes.
3
wash redskin potatoes (do not peel unless u want to) and cube those as well.
4
place potatoes in a large saucepan.
5
and enough water to cover potatoes.
6
bring to a boil and cook for 3 minutes.
7
drain thoroughly.
8
meanwhile place leeks into another saucepan and boil for 7-10 minutes or until just tender.
9
drain and chop leeks.
10
use the 2 tbl.
11
of oil and spread onto a baking sheet.
12
toss together leeks and potatoes.
13
spread out potato mix onto said greased baking sheet.
14
drizzle potatoes with remaining oil and sprinkle with tarragon,salt and pepper.
15
place potatoes in the oven and cook until browned and crisp.
16
about 25 minutes.
17
serve immedietly.
18
( this goes great with a roast chicken or roast pork.)
468
kcal
Calories
23
g
Fat
60
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sweet potatoes, 4 yukon gold potatoes, 8 red skin potatoes or new potatoes, 1/4 cup olive oil, and more.
Yes, Roasted Potato Medley falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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