Roasted Potatoes with Tarragon Butter
A nice, hearty side of potatoes to go with anything you desire.
Preheat oven to 450º F. Rinse and dry the potatoes thoroughly. Slice the fingerling potatoes in half lengthwise and toss on a large baking sheet with the olive oil, salt, and pepper.
Place the potatoes cut-side up 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. In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling, add the shallot and saute, stirring frequently until soft and translucent. Add the chopped peppercorns, lemon zest, tarragon, and lemon juice.
Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season to taste with salt and pepper. Place the roasted potatoes in a medium bowl. Add the tarragon butter and toss the potatoes gently with a spoon or tongs until they are evenly coated in the sauce. Garnish with tarragon, season to taste, and enjoy!