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
1½ lbs. fingerling potatoes, mixture of yellow, red, and blue, if possible
1 Tbsp. extra virgin olive oil
Freshly ground black pepper
Tarragon Shallot Butter:
3 Tbsp.unsalted butter
1 large shallot, finelydiced
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
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.
Yummy, right? Inspired by a recipe from “Falastin” a cookbook by Sami Tamimi and Tara Wigley, these Spicy Roasted Potatoes with Cumin, Lemon and Cilantro are chock-full of bold flavors. Milk Street made some adjustments to the original and created the following adaptation. Loving all things potatoes—and robust flavors—these spuds caught my attention immediately.
A couple of notations that are worth heeding: So the seasonings don’t scorch in the high heat of the 475°F oven, toss them into the potatoes about two-thirds of the way into cooking. For more heat, leave the seeds in some or all of the chiles. (We used jalapeños, but I did seed them.) A perfect pairing with our reverse-seared strip steak entrée, the potato recipe was halved for just two of us.
Halfway through the meal Russ asked me where the recipe originated from. When I read the excerpt for Milk Street Magazine and mentioned the title of the cookbook “Falastin” he immediately recognized the name because he had heard about it on a podcast and subsequently added to his Christmas wish list. And yes, he did receive it as a gift—he just hadn’t had an opportunity to go through the recipes.
Don’t forget to oil the baking sheet with cooking spray to ensure the potatoes won’t stick to the surface.
Spicy Roasted Potatoes with Cumin, Lemon and Cilantro
3 lbs. medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks
3 Tbsp., plus ¼ cup extra-virgin olive oil, divided
Kosher salt and ground black pepper
3-4 Fresno or jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced crosswise
8 medium garlic cloves, thinly sliced
2 Tbsp. cumin seeds, crushed
1 Tbsp. ground coriander
2 Tbsp. grated lemon zest, plus lemon wedges to serve
¼ cup finely chopped fresh cilantro
Heat the oven to 475°F with a rack in the middle position.
Mist a rimmed baking sheet with cooking spray.
In a large bowl, toss the potatoes with 3 tablespoons oil and 1 teaspoon salt. Transfer to the baking sheet, arranging the pieces cut side down in a single layer; reserve the bowl.
Roast until light golden brown and a skewer inserted into the potatoes meets just a little resistance, about 20 minutes.
Meanwhile, in the reserved bowl, stir together the remaining ¼ cup oil, the chilies, garlic, cumin and coriander.
When the potatoes are almost tender, use a wide metal spatula to transfer them to the reserved bowl; leave the oven on. Gently toss the potatoes until well combined with the seasonings, then scrape the mixture back onto the baking sheet and distribute in an even layer. Roast until the garlic is light golden brown and a skewer inserted into the potatoes meets no resistance, another 10 to 15 minutes. Cool for about 5 minutes.
Sprinkle the lemon zest and cilantro over the potatoes, then toss. Transfer to a serving dish. Serve with lemon wedges.
We were Going to the Greek for dinner one Sunday evening when son David, and his lovely Greek girlfriend Vyktorya (Vikki) were paying a visit. It’s always a little tricky with Vikki (rhyme intended) who was a staunch vegan for quite some, but now does eat meat on occasion. Lucky for us lamb is one she enjoys. (Something to do with the Greek ancestry perhaps?)
Once we settled on the entrée, we had to come up with sides that would complement the Greek flavors of the lamb marinade. Potatoes were kind of a no-brainer, and Russ quickly settled on these Best Roasted Greek Potatoes that he found themediterraneandish.com website.
To achieve just the right texture, first the potatoes are baked covered for 40 minutes or so in plenty of liquid—olive oil, lemon juice, and broth. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.
A little secret ingredient here is a sprinkle of Parmesan cheese added midway through baking.
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 Tbsp. extra virgin olive oil
1 lemon, juice of
1 ¼ cup vegetable or chicken broth
½ cup grated parmesan cheese
1 cup parsley leaves, roughly chopped
Preheat oven to 400 degrees F.
In a small bowl, mix together spices. Set aside.
Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
To add more color, place the dish under the broiler for 3 minutes or so, watching carefully.
Remove from oven. Garnish with fresh parsley before serving.