Name: Tarragon potatoes recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves: 6
Ingredients: 1kg new potatoes; 4tbsp olive oil; Small bunch tarragon, chopped

Nutrition Per Portion

RDA

Calories

252 Kcal

13%

Fat

14 g

20%

Saturated Fat

5 g

25%

By Rosie Hopegood

published 1 November 21

Hot tarragon potatoes with a punchy, creamy dressing spiked with a dollop of horseradish. Tarragon goes beautifully with any chicken dish. Think roast, stuffed, or even poached chicken breasts.

These tarragon potatoes have been triple-tested by Essentials magazine. Like traditional roast potatoes (opens in new tab), these spuds have plenty of crunch plus an added boost of flavour and a delicious dressing. For added zesty flavour, try sprinkling over the zest of an unwaxed lemon just before serving. Serving a fish dish? You could switch the tarragon with fresh dill and a couple of spoonfuls of capers.

Ingredients

1kg new potatoes
4tbsp olive oil
Small bunch tarragon, chopped

For the dressing

2tbsp EPC lazy horseradish
100ml sour cream
100ml half-fat crème fraîche
2 spring onions, sliced

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Method

Heat the oven to Mark 6/200°C. Put the potatoes into a roasting tin, drizzle with oil and season. Roast for 45–50 mins, turning occasionally, until golden brown and tender. Sprinkle with chopped tarragon.
Mix all dressing ingredients. Thin with water to give consistency of double cream. Drizzle over potatoes.

Top tips for making tarragon potatoes...

If you’re short on time, simply boil the potatoes and mix them with the dressing for a delicious potato salad.

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Essentials magazine Recipes Potato Recipes Roast dinner Recipes Vegetarian Recipes

Rosie Hopegood

Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.