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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.
Course Side Dish
Cuisine Asian, European, French, North American
Keyword New Potatoes, Shallot, Tarragon

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

  1. Pre heat grill or oven to 425.
  2. Cut potatoes into half or quarters, depending on the size; sprinkle with salt and pepper.
  3. Then toss the potatoes with olive oil and place in roasting pan (oven) or aluminum foil pan (grill).
  4. Roast potatoes for 15 minutes.
  5. Meanwhile chop chives (if using), tarragon and thinly slice shallot.
  6. After 15 minutes, shake pan to loosen potatoes and add tarragon, shallot and chives. Continue to roast/grill for another 20 minutes.
  7. 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.

  8. Squeeze a bit of lemon directly on the potates (1 TBSP) and toss. Garnish with more lemon slices.

  9. Adjust seasoning and serve immediately.