Roasted/Grilled Tarragon Potatoes
A perfect summer dish! Tarragon has a culinary history throughout the world, but the most familiar is French Tarragon. It’s very subtle anise or liquorice flavour blends with roasted/grilled new potatoes.
Roasted/Grilled Tarragon Potatoes
These potatoes are a starting point. Just before serving, sometimes we toss the potatoes in a little butter or sour cream. Consistently, 1 lb. (454 gr) of potatoes will roast down give or take 100 gr.
Ingredients
- 1 lb (454 gr) small new potatoes, skin on
- 2 TBSP olive oil
- 1 TBSP Chives finely chopped (optional)
- 1 shallot (26 gr) finely sliced
- 1 TBSP fresh tarragon finely chopped
- ½ tsp. Salt
- ¼ tsp. Pepper
Instructions
- Pre heat grill or oven to 425.
- Cut potatoes into half or quarters, depending on the size; sprinkle with salt and pepper.
- Then toss the potatoes with olive oil and place in roasting pan (oven) or aluminum foil pan (grill).
- Roast potatoes for 15 minutes.
- Meanwhile chop chives (if using), tarragon and thinly slice shallot.
- After 15 minutes, shake pan to loosen potatoes and add tarragon, shallot and chives. Continue to roast/grill for another 20 minutes.
- Test to make sure potatoes are cooked through and golden. Cooking time will depend on how big the potatoes pieces are. Broil for a few minutes if you want a deeper golden color.
- Adjust seasoning and serve immediately.
Notes
Potatoes alone with tarragon will pair very well with a Chardonnay, but consider the entire meal, dominant flavours and make your wine choices from there.
French tarragon is very mild (liquorice) and best used fresh as compared to dried. It shows up most often in French dishes with chicken, fish, Béarnaise and salad dressings.