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
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
- 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!
30 Comments on “Roasted Fingerling Potatoes with Tarragon Shallot Butter”
Can you freeze the tarragon shallot butter?
Also naed Laura
Yes! This could work!
Can you use dried tarragon possibly.?….in this quarantined world. Haha…fresh may not always be available. I know dried is stronger than fresh, what would the conversion be? Thank you.
Sorry for not responding to this earlier. You technically could but a fresh herb would be much tastier! I would reduce the amount if using dried as it will be more pungent.
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Made these tonight — delicious!! Shallot butter is my new favorite thing. And the tarragon / lemon combination added the perfect brightness. Thanks for the recipe!
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I’m pretty sure these are the prettiest potatoes ever!! And delicious, too, I bet!
These potatoes are gorgeous Laura! You have such an eye. And I’m a tarragon freak. I just made a pasta salad with it today! It does have a licorice flavor for a minute there, doesn’t it? But I hate licorice and I love tarragon. Yum yum. 🙂
Thank you so much Karen!!! 🙂 Yeah, I’m quickly becoming a tarragon freak too!!
I am a huge fan of tarragon and potatoes, so this is perfect!! Love the colors too!
Honestly, I didn’t really think I loved tarragon either until reading this post! Now I’m not so sure…pretty sure i need to make this immediately just to find out.
I’m still on the fence about it, but I seriously LOVE these potatoes. I have a feeling you’ll like them!
I’ve never seen such a beautiful potato dish. Seriously. These spuds are art! Also: thanks for the reminder to hop on the tarragon train. I’ve been seriously missing out!
What method do you prefer for chopping peppercorns?
must try these!
Thanks Paula! In this case, I actually just used a sharp chef’s knife. You want them very coarse (as show in the pan photo), but you could use a mortar and pestle too, if you have one! Hope this helps!
I love fingerling potatoes! They are so bright and fun. Love the lemon zest + tarragon combo. Pinning! 🙂
Thanks so much for sharing Lauren!! Appreciate it.
These potatoes look amazing! I just popped over at the suggestion of Johanne of French Gardner dishes and she was right. This dish and many of your other dishes look delicious!
Thank you so much (and big thanks to Johanne!!)! So glad to have you!
I love the beautiful bright colours of those potatoes and your photos are just gorgeous. It’s definitely dangerous to have this job, I always find myself eating half a cake before I know it!
Thank you so much!!! Yes, it’s so cruel sometimes, but whenever I feel like gobbling it all up, I know I have a winner 🙂
I am a fingerling potato ADDICT! I’ve always been a little leery of tarragon, but honestly, have no idea why! Probably just an herb we didn’t have around a lot while I was growing up, so it feels foreign/scary to me. Thanks to this recipe ALL of that is going to change (except for the fingerling potato addiction. I fear that’s going to get even worse…. 😉 )
Yeah, I think it was the exact same for me! We used it a LOT in culinary school, so maybe I got sick of it and that’s why I was turned off for a while. Not any longer! 🙂
Fingerling potatoes are so pretty. I love that butter you used for this recipe – delicious!
Thanks Katrina! 🙂
I love Tarragon and this dish looks absolutely delish! Was thinking I could use the sauce over Roast Chicken as well? Fab post thank you. Sammie http://www.feastingisfun.com
Yes! Absolutely. It would taste incredible on roast chicken!