Description
Roasted purple potatoes with tarragon are a simple, yet gorgeous and delicious side to accompany any meal. They are especially perfect for Easter.
Ingredients
Units
Scale
- 1.5 pounds baby purple potatoes (or full sized), washed and quartered. The skin is so tender on these potatoes there is no need to peel them.
- 1 yellow onion, cut into wedges
- 4–5 cloves garlic, roughly chopped
- 2 tablespoons grape seed oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons dried tarragon
Instructions
- Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or a silpat.
- Place the quartered potatoes, onion, and garlic onto the baking sheet. Drizzle with the oil and toss with tongs.
- Sprinkle with the salt, pepper, and tarragon. Toss well.
- Place the pan in the oven and cook for 20 to 30 minutes, tossing the potatoes every 10 to 15 minutes. They are done once the potatoes are fork-tender and the onion and garlic are soft, sweet and slightly charred.
- Transfer to a platter and serve immediately.
