Roasted Potato Medley

2 sweet potatoes or yams
4 russet potatoes
8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.
2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer onto a large baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.

Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!

(Recipe from Great American Recipes)