Tarragon Potatoes
Tarragon Potatoes is an moderately easy dinner. Made with 3 lb. small red potatoes, 4 tbsp. butter, softened, 2 tbsp. minced shallots, 1 tbsp. minced fresh tarragon and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Using a vegetable peeler, peel away just enough skin from the circumference of each potato to form a stripe.
Place potatoes in a large saucepan and cover with cold water.
Over high heat, bring potatoes to a rolling boil.
Reduce heat to medium; partially cover and cook potatoes 25 minutes or until tender.
Drain potatoes.
Meanwhile, in a large bowl, combine butter, minced shallots, minced fresh tarragon, salt and ground black pepper to make a paste.
Add warm potatoes to bowl.
Toss ingredients gently until seasonings are evenly distributed.
Makes 8 servings.
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