Roasted Potatoes
Roasted Potatoes
2 sweet potatoes
8 small red potatoes
8 new potatoes
1/4 cup olive oil
2 tbsp. olive oil
1 tsp. dried tarragon
Salt (to taste)
Pepper (to taste)
Preheat the oven to 425 degrees. Peel and cube the sweet and red potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a saucepan. Add in enough lightly salted water to cover the potatoes; bring to a boil and cook potatoes for 3-5 minutes; drain. Spread the potatoes in a single layer on a non stick baking sheet. Drizzle the olive oil and sprinkle the tarragon, salt and pepper over the potatoes. Roast the potatoes until browned and crisp, 25-30 minutes. Serve.
*Johnna’s tip: Roasted Potatoes work alongside almost everything…where do we start?? Baked chicken, BBQ ribs, a big juicy steak (*We repeat “big” and “juicy” for exaggeration…hahaha;-), assorted veggies, baked salmon, fried chicken….need we go on??…Pair with your favorite main dish for a quick and easy side dish, Enjoy!
2 sweet potatoes
8 small red potatoes
8 new potatoes
1/4 cup olive oil
2 tbsp. olive oil
1 tsp. dried tarragon
Salt (to taste)
Pepper (to taste)
Preheat the oven to 425 degrees. Peel and cube the sweet and red potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a saucepan. Add in enough lightly salted water to cover the potatoes; bring to a boil and cook potatoes for 3-5 minutes; drain. Spread the potatoes in a single layer on a non stick baking sheet. Drizzle the olive oil and sprinkle the tarragon, salt and pepper over the potatoes. Roast the potatoes until browned and crisp, 25-30 minutes. Serve.
*Johnna’s tip: Roasted Potatoes work alongside almost everything…where do we start?? Baked chicken, BBQ ribs, a big juicy steak (*We repeat “big” and “juicy” for exaggeration…hahaha;-), assorted veggies, baked salmon, fried chicken….need we go on??…Pair with your favorite main dish for a quick and easy side dish, Enjoy!
Picture source: http://www.sheknows.com/articles/804235.htm
Category: Food.Fun.Stuff., side dish, Various Cooking Styles, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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