Tarragon Vinegar Roasted Potatoes

Some time ago we were given some tarragon vinegar. Tarragon can be such a great flavor to match with many dishes and a tarragon infused vinegar is great for a quick  béarnaise  sauce. This recipe, however, lends its origins in part to watching a Jamie Oliver program and in part to an article in  Bon Appetit Magazine.

This is such a simple way to prepare the basic spud and makes a great addition to any fish or meat dish.  It also makes a great snack…..think salt and vinegar chips or crisps (UK).

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We used the small new potatoes, but this method works just as well with larger chopped potatoes or Sunday lunch roasties.

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You can use pretty much any vinegar and each will add their own level of flavor to your finished dish. Our tarragon vinegar is simply fantastic with these potatoes.

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Ok this is very easy to do:

1. Make a single knife cut in each potato (this help the vinegar to penetrate) then place into a saucepan.

2. Cover with water.

3. Add a good glut of vinegar.

4. Salt well.

5. Bring the water to a boil then simmer until the potatoes are just fork tender.

6. Drain the water and leave the potatoes  to steam dry for a good 5 to 10 minutes.

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Heat a pan with a good glut of olive oil then roast in the oven until crispy on all sides.

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Sprinkle with a little  kosher or sea salt, add a blob of sour cream and a scatter a few sliced chives.  Open a bottle of beer and sit back and watch the game “Let’s go Red Sox”….

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