Jumbled roasted potatoes

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
1/4 cup plus 2 Tbls. olive oil
1 tsp. dried tarragon
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425 degrees. Peel and cube 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 minutes. 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 minutes. Serve immediately. Enjoy!