Preheat oven to 425 degrees F. Peel & cube the sweet potatoes and Yukon gold potatoes. Scrub the new potatoes and cut all potatoes into cubes. Place the potatoes in a large saucepan and cover with lightly salted water. Bring to a boil and cook for about 3 minutes. (Follow my Tip #2 for the onions.) Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil & sprinkle with tarragon, salt & pepper. Roast the potatoes until browned & crsip, about 25 minutes. Serve immediately.

Per serving, Calories 401, fat 14.4 g (sat fat 2g) carbs 64.6 g