These are basically the most taste-tastic side dish you can put together with three ingredients. Well technically two, since I really can’t call salt an ingredient anymore.
I had some fresh tarragon in one of our CSA shares and decided to try something a bit different. I am pretty sure I saw something like this on the Food Network.
- 12 baby potatoes, scrubbed and cut in half or quartered (depending on size)
- 3-5 stems fresh tarragon, left whole
- Sea salt
- 3-4 tablespoons grapeseed or olive oil for frying
- Heat oil in a deep skillet.
- Cut potatoes to size.
- Place potatoes in skillet cut side down and cook until just about tender through - about 7 minutes.
- Add fresh tarragon to oil at the end of the potatoes cooking. Let crisp up about 1 - 2 minutes.
- Remove tarragon and potatoes to paper towel lined bowl to remove any excess oil.
- Transfer to serving plate and season with sea salt.