Tarragon Potatoes Recipes

TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

TARRAGON POTATO SALAD

Steps:

• Scrub potatoes, but do not peel. Bring to a boil in water to cover and cook until they are tender but firm, 10 to 20 minutes, depending on size.
• Meanwhile, wash, dry and chop the dill and parsley; rinse capers, and chop. In bowl large enough to hold the potatoes, mix the dill, parsley and capers with the sour cream, yogurt, vinegar and cayenne pepper.
• When potatoes are cooked, drain and cut into quarters and mix with the dressing. Season with salt and pepper, and serve.

POTATO-TARRAGON GRATIN

Steps:

• Preheat oven to 375ºF.
• Butter 8x8x2-inch glass baking dish.
• Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
• Season generously with salt and pepper.
• Bring to boil over medium heat.
• Reduce heat; simmer 4 minutes.
• Using slotted spoon, transfer potatoes to prepared dish.
• Pour cream mixture over.
• Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
• Let stand 10 minutes.
• Sprinkle with parsley and serve.

GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
• Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.

ROASTED TARRAGON & GARLIC POTATOES

Steps:

• Preheat oven to 350°F.
• Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
• Dump out onto an ungreased cookie sheet and spread out into a single layer.
• Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.