A perfect summer dish! Tarragon has a culinary history throughout the world, but the most familiar is French Tarragon. It’s very subtle anise or licorice flavor blends with roasted/grilled new potatoes.
Roasted/Grilled Tarragon Potatoes
These potatoes are a starting point. Just before serving, sometimes we toss the potatoes in a little butter or sour cream. Consistently, 1 lb. (454 gr) of potatoes will roast down give or take 100 gr.
Ingredients
- 1 lb (454 gr) small new potatoes, skin on 60 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP Chives finely chopped (optional) 0 CHO
- 1 shallot (26 gr) finely sliced 4 CHO
- 1 TBSP fresh tarragon finely chopped 0 CHO
- ½ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
- lemon slices to garnish and spritz
TOTAL CHO 64 CHO
- TOTAL WEIGHT AFTER COOKED 354 GRAMS
- 64 CHO DIVIDED BY 354 GRAMS = .180 CHO/GRAM
- 354 GRAMS DIVIDED BY 4 SERVINGS = 88.5 GRAMS
- ¼ SERVING OF POTATOES (.180 x 88.5 GRAMS) 15.93 CHO
Instructions
- Pre heat grill or oven to 425.
- Cut potatoes into half or quarters, depending on the size; sprinkle with salt and pepper.
- Then toss the potatoes with olive oil and place in roasting pan (oven) or aluminum foil pan (grill).
- Roast potatoes for 15 minutes.
- Meanwhile chop chives (if using), tarragon and thinly slice shallot.
- After 15 minutes, shake pan to loosen potatoes and add tarragon, shallot and chives. Continue to roast/grill for another 20 minutes.
- Test to make sure potatoes are cooked through and golden. Cooking time will depend on how big the potatoes pieces are. Broil for a few minutes if you want a deeper golden color.
Squeeze a bit of lemon directly on the potates (1 TBSP) and toss. Garnish with more lemon slices.
- Adjust seasoning and serve immediately.
