Roasted Fingerling Potatoes with Tarragon Shallot Butter

An easy, impressive, and incredibly flavorful side dish that can be prepared in less than 30 minutes! Serve with grilled or roasted meat, poultry, or seafood. 

Roasted fingerling potatoes with tarragon-shallot butter. Otherwise known as the recipe that made me eat almost 1.5 lbs of potatoes in one sitting. Really, though. This job is dangerous sometimes.

I kept sneaking back for more and more.

Let’s talk about tarragon for a moment. As of a few years ago, I almost never used it! Up until a few months ago, I didn’t actually think I even liked tarragon. It reminded me a bit of licorice (something I detest with a passion), and I couldn’t quite wrap my head around it.

Now…I’m obsessed. I single-handedly blame this dish for making me a tarragon fanatic. If you’re impartial to tarragon, try these potatoes and then we’ll talk.

Ok, so here is the deal for this dish. Although the recipe title sounds like you be making a tarragon-shallot compound butter, you don’t need to do any such thing!

It’s actually more of a melted butter sauce situation, and it’s glorious. The sauce is poured over the roasted, crispy potatoes and voila! You’re done.

The whole dish can be prepared in under 30 minutes, and you will want to serve it with everything and anything. Grilled or roasted steak, seafood, or chicken. These fingerling potatoes will go with it all.

I used a combination of yellow, red, and blue fingerling potatoes, which I found at my local supermarket! When it comes to potatoes, the more colors, the merrier. My motto in life. If you can’t find one or the other, grab whatever you can. It’s definitely more of an aesthetic choice, than one made for flavor’s sake!

Fingerling potatoes are my go-to potato for easy side dishes or roasting. Their small size allows them to cook extremely very quickly, they hold their shape once cooked, and they are beautiful for serving!

Before roasting, I always slice the fingerlings lengthwise to maximize as much surface area as possible. Then I deliberately roast them cut-side up and cut-side down to ensure that they get as crispy and evenly browned as possible.

As the potatoes are finished roasting, you’ll want to make that crazy 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. [Oh, and don’t forget to season this with salt.]

Ugh, I love it so, so much. I know I say that a lot, but I’m feeling particularly infatuated with these potatoes at the moment.

Once the sauce is ready, you’ll want to grab a bowl, add the roasted potatoes, pour all of that glorious, reduced butter sauce on top of it, season to taste with salt and pepper, and gently toss to coat.

I mean, really, how could you go wrong?

Roasted Fingerling Potatoes with Tarragon Shallot Butter

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Yield: 4 Servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

An easy, impressive, and incredibly flavorful roasted potato side dish that can be prepared in less than 30 minutes! Crispy fingerling potatoes are tossed with a warm tarrgon shallot butter infused with crushed peppercorns and zest. Serve with grilled or roasted meat, poultry, or seafood. 

Ingredients

Roasted Fingerling Potatoes:

• 1½ lbs fingerling potatoes mixture of yellow, red, and blue, if possible
• 1 tablespoon extra virgin olive oil
• kosher salt
• freshly ground black pepper

Tarragon Shallot Butter:

• 3 tablespoons (45 g) unsalted butter
• 1 large shallot finely diced
• ½ teaspoon whole black peppercorns coarsely crushed
• 2 teaspoons fresh lemon zest
• 3 large sprigs fresh tarragon, plus more for garnishing leaves removed and finely chopped
• juice of ½ lemon
• kosher salt

Instructions 

• 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.

Tips for Success:

• This side dish pairs extremely well with any number of main courses, including grilled or roasted meat, poultry, or seafood!

Serving: 1serving, Calories: 301kcal, Carbohydrates: 46g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 23mg, Sodium: 337mg, Fiber: 4g, Sugar: 10g

Author: Laura / A Beautiful Plate

Course: Sides

Cuisine: American