Roasted Tarragon Garlic Potatoes

roasted tarragon garlic potatoes

Is there any better aroma than fresh herbs from a garden?  Truly, I can’t think of anything.  Only problem is, every time I take a whiff, my simulated Provence puts me in a near trance, and I find myself finding reasons why we could actually afford a trip to France right now.

Then I pull myself back to reality and realize I need to pay my water bill.

At any rate, herbs are one of life’s little luxuries, no matter where you are when you breathe them in.  My herbs aren’t even in the ground yet, and my kids are picking all the leaves off the mint and basil and munching them for after-school snacks.

Since I clearly don’t have much in the way of herbal refreshment to spare at the moment, my sister Beth was sweet enough to let me steal a bunch of tarragon from her garden for cooking this week.

fresh tarragon and rosemary from beth’s garden

One of our favorite potato recipes is called roasted ranch potatoes.  The primary ingredient (second only to the potatoes) is Ranch dressing.  Add to that a whole slab of bacon.  Yummy?  Yes.  Healthy?  No.

So, using our ranch potatoes as inspiration, I created a healthy take on roasted potatoes that uses a little tarragon and a lot of garlic to bring in just as much flavor as the original.  I never have to ask my kids to eat these potatoes because they’re always gone from everyone’s plates before I can even look up.

Use fresh tarragon if at all possible.  You have no good excuse to use dried right now because you can march on down to the plant nursery (or Lowes or Wal-mart) to pick up some fresh potted tarragon to last you the whole summer.  Serve these potatoes with burgers or other sandwiches, pretty well any kind of meat, or even for a vegetable supper.  They are crazy good.

So plant those herbs, and sniff regularly!  But be sure to wake yourself from the trance before you buy the plane tickets to Provence.  Oh, one fine day, my friends….  Shake that booty!


Roasted Tarragon Garlic Potatoes

print recipe

Serves 6

  • Prep time:  15 minutes
  • Bake time:  15 minutes


  • 3 pounds red potatoes, skins on, diced into approx. 1 inch cubes
  • 1 medium onion, diced
  • 1 bulb garlic, pressed (or minced)
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp lemon pepper seasoning
  • 1/2 tsp black pepper
  • 1 Tbsp fresh minced tarragon (or 1 tsp dried tarragon)


  • Preheat oven to 450
  • Dice potatoes and onions and place them on a rimmed baking pan (1/2 sheet pan if you have it)
  • Using a garlic press, press garlic cloves (or mince) and add to the potatoes and onions
  • Drizzle with olive oil, salt, pepper, and lemon pepper, then mix together until well blended
  • Spread everything out evenly on the pan, and bake uncovered for 15 minutes until tender and browning on top
  • During bake time, mince tarragon and try to wait patiently for your awesome-smelling potatoes to finish baking
  • Remove from oven and mix with minced tarragon in a large bowl
  • Add more salt and pepper to taste, if desired

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