RECIPES - Tarragon Roasted SLV Potatoes
1 1/2 lbs. small red potatoes, quartered
1 Tbsp Olive oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tbsp. butter or margarine
1Tbsp. chopped fresh or or 1 Tsp dried Tarragon
1 Tsp. grated lemon zest
Preheat Oven to 425 degrees.
Preparation
- Position rack in lower third of oven.
- Coat jellyroll or 11" x 13" pan with cooking spray.
- In a bowl, toos the potatoes with oil, salt and pepper
- Spread in single layer in pan
- Roast until golden brown and tender for about 35-40 minutes (test for doneness)
- Return to bowl.
- Add butter and tarragon and toss until the butter is melted throughout.
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