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Roasted Tarragon Potatoes with Garlic and Lemon

Roasted Red Potatoes with Garlic and Tarragon

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  • Author: Nicole Nared-Washington | Brown Sugar
  • Total Time: 50 mins
  • Yield: 6-8


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.



  • 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


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, toss the potatoes in the tablespoons of olive oil and season with salt and pepper. 
  3. Spray a baking pan with non-stick spray. Place the potatoes evenly on a baking sheet. 
  4. Bake in the oven for 35 minutes and rotate and bake on the other side at 10 minutes. 
  5. 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