Potatoes are one of my favorite sides, no matter how they are cooked. And, this recipe is one I’ve never tried before, but will be sure to make again. Paired with a sirloin steak that marinaded in a sauce also containing fresh tarragon, they made great dinner companions.
The original recipe called for mixed-color fingerling potatoes, but the grocery store was plum out of any type of fingerlings. However, there were some tri-colored baby spuds available. And I mean “baby” to the point of almost preemies! Thus I knew the cooking time was going to be drastically reduced.
As your potatoes are finishing roasting, make the luscious tarragon-shallot sauce. The actual sauce is made up of only five ingredients: unsalted butter, finely chopped shallot, crushed black peppercorns, lemon zest and juice, and finely chopped tarragon. But boy, it delivers flavor in spades!
Roasted Fingerling Potatoes with Tarragon Shallot Butter
Roasted Fingerling Potatoes:
- 1½ lbs. fingerling potatoes, mixture of yellow, red, and blue, if possible
- 1 Tbsp. extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Tarragon Shallot Butter:
- 3 Tbsp. unsalted butter
- 1 large shallot, finely diced
- ½ tsp. whole black peppercorns, coarsely crushed
- 2 tsp. fresh lemon zest
- 3 large sprigs fresh tarragon, plus more for garnishing leaves removed and finely chopped
- Juice of ½ lemon
- Fosher salt
- Roast Fingerling Potatoes: Preheat oven to 450°F (232°C) with a rack in the center position. Rinse and dry the potatoes thoroughly. Slice the fingerling potatoes in half lengthwise. Toss on a large baking sheet with the olive oil and a generous sprinkling of salt and pepper.
- Place the potatoes cut-side down on the sheet pan and spread them out evenly on the baking sheet. Roast for 15 minutes. Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are caramelized, crispy, and fork-tender. Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon shallot butter.
- Prepare Tarragon Shallot Butter: In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling slightly, add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent.
- Add the crushed peppercorns, lemon zest, chopped tarragon leaves, and lemon juice. Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season sauce to taste with salt and pepper.
- Place the roasted potatoes in a shallow heat-proof bowl. Pour the warm tarragon shallot butter (scrape the skillet with a spatula to remove any bits) over the potatoes, and toss them gently with a spoon until they are evenly coated. Season to taste with salt and pepper. Garnish with additional tarragon and serve immediately.
Adapted from a recipe found on abeautifulplate.com