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Side Dishes


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.