Tarragon Potatoes Recipe Recipe For Banana

ROASTED TARRAGON & GARLIC POTATOES

Steps:

• Preheat oven to 350°F.
• Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
• Dump out onto an ungreased cookie sheet and spread out into a single layer.
• Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.

TARRAGON POTATOES

Steps:

• In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.

TARRAGON POTATO SALAD

Steps:

• Put the potatoes in a pot and cover with cold water. Salt, then bring to a boil, and cook until tender. Cook's Note: The time required will depend on the size of the potatoes. When they are fork tender, drain, peel, and slice into a bowl. Pour over the white wine and mix until absorbed.
• While the potatoes cook, put the shallots into a small bowl and pour over the red wine vinegar. Leave to macerate 5 minute. Drain thoroughly. Add the shallots, tarragon, and chives to the potatoes.
• Stir the mustard into the oil, and pour over the potatoes. Season the mixture with salt and pepper. Toss, and serve.

TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

TARRAGON-TURKEY SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
• Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
• Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.

ELEGANT TARRAGON TWICE BAKED POTATOES

Steps:

• NOTE: Depending on the size of your potatoes is how much of the other ingredients you will need. If the potatoes tend to be more medium-sized than large, start with the smaller amounts.
• Heat the oven to 350 degrees. Pierce potatoes, rub the potatoes with oil, sprinkle with the coarse salt, and bake 1 hour or until tender when tested. Set the oven to broil.
• In a small pan, heat the butter and milk, but do not boil.
• Cut the potatoes in half lengthwise and scoop out the pulp. Mash, until creamy, with the butter/milk, and salt and pepper to taste. Stir in the cheese and tarragon.
• Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
• Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.

FINGERLING POTATOES WITH CHIVES AND TARRAGON

Steps:

• Peel potatoes and halve lengthwise.
• Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.