Tarragon Red Potatoes
- 1½ teaspoons ground dried tarragon
- ¼ cup olive oil
- ½ teaspoon garlic powder
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 3 pounds red potatoes, cut into 1-inch pieces
Preheat oven to 400° F.
In a small bowl, combine all of the ingredients except the potatoes; mix well. Place the potatoes in a large bowl; pour the mixture over them and toss to coat evenly.
Place the potatoes on a rimmed cookie sheet and bake for 75 to 90 minutes, or until the potatoes are tender inside and crispy outside, turning the potatoes halfway through the cooking.
Makes 8 to 10 servings.
Note: You can leave the skin on the red potatoes. They just need to be cleaned well first.