In a 12-inch non-stick skillet, cook the onion and green pepper in olive oil until tender. Remove the cooked onion-green pepper mixture with a slotted spoon.
Add sliced russet potatoes to skillet. Sprinkle with Herb Seasoning and salt. Cook for 5 minutes over medium heat, turning mixture occasionally.
Add sweet potato slices; cook, turning occasionally, for about 15 minutes more or until potatoes are tender, adding more oil if necessary to keep potatoes from sticking. Add the cooked onion-green pepper mixture. Heat through. Makes 4 side-dish servings.
In a small bowl, stir together garlic powder; tarragon, crushed; dried thyme, crushed; ground allspice; and 1 ground black pepper.