If you need an easy side dish to go with any dinner, this recipe for Tarragon Roasted Potatoes is perfect! These potatoes are roasted with garlic, lemon, tarragon, and butter! It is super easy and will go with just about anything.
I have to tell you guys something, I really struggle when it comes to making side dishes when I cook dinner. I typically always find myself making :
- Steamed vegetables
- Tossed Salad
- Roasted or baked potatoes
- Brown Rice
If you were coming to my house for dinner, you will see one of those four side dishes with my main entrée. I won’t lie, it gets a bit boring sometimes. Sure I have other side dish recipes like Baked Mac-N-Cheese and White Cheddar Scalloped Potatoes. But they are the best quick side dish that I typically go to during the week. As a working mom, I need the easiest and fastest side dish possible with minimal effort.
Roasted Potatoes vs. Baked Potatoes
Roasted potatoes are one of my favorite things. The great thing about roasted potatoes is you can add flavor to them with just about whatever you want. You can use fresh herbs, cheese, or nothing at all. It is really up to you. This recipe is made using fresh garlic, lemon, butter, and tarragon. I made them whole, but you can most certainly cut the potatoes and roast the potatoes in a single layer on a baking sheet. Just be sure to flip them every 10-15 minutes or so.
If I wanted to add flavor to a baked potato, I would finely chop the tarragon and add it to a bowl, add room temperature unsalted butter, lemon, and chopped garlic, and stir together. I would then use that butter concoction and add it to my baked potato (Ooo, I have to remember that).
Tips for making this recipe amazing!
The key to this recipe aside from all the other ingredients is kosher salt. Kosher salt and coarse black pepper are a must in my kitchen. If you don’t season your food with kosher or coarse sea salt, you haven’t tasted your food. I only use table salt for baking because I noticed a difference in flavors when I use table salt versus kosher or sea salt.
Commonly Asked Questions
No. You can use fingerling baby potatoes or yellow Yukon Potiates if you like. The cooking time may be a little different depending on the density of the potatoes.
No, although boiling the potatoes will create less time in the oven. Also, this would allow you to make this dish ahead because you can boil them until they are fork-tender and store them in the refrigerator. Complete the rest of the recipe 30 minutes before your dinner starts.
Roasted Red Potatoes with Garlic and Tarragon
- Total Time: 50 mins
- Yield: 6-8
Description
Roasted Red Potatoes with Garlic and Tarragon with a squeeze of lemon juice for some extra brightness. These Roasted Red Potatoes will go well with any dish.
Ingredients
-
2 lbs. Baby Red Potatoes
-
2 tbsp. Extra Virgin Olive Oil
-
1 1/2 tbsp. kosher salt
-
1 tbsp. coarse black pepper
-
2 garlic cloves, chopped
-
2 sprigs of fresh tarragon leaves, finely chopped
-
1/2 lemon, squeezed
-
4 tbsp. Unsalted Butter
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, toss the potatoes in the tablespoons of olive oil and season with salt and pepper.
- Spray a baking pan with non-stick spray. Place the potatoes evenly on a baking sheet.
- Bake in the oven for 35 minutes and rotate and bake on the other side at 10 minutes.
- Once the potatoes have finished roasted, place them in a large bowl. Season with a little more salt and pepper. Add the tarragon, butter, garlic, and lemon juice. Toss together and place in a serving bowl. If desired, add a little lemon zest to each serving.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Leave a Reply