Tarragon potatoes recipe

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Hot roasties 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.

  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time10 mins
Cooking Time50 mins
Total Time1 hours
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories252 Kcal13%
Fat14 g20%
Saturated Fat5 g25%

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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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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Roasted sweet potatoes (opens in new tab)

Goose fat roast potatoes (opens in new tab)

Garlic roast potatoes (opens in new tab)

Rosie Hopegood
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.