Roasted Potatoes With Dijon, Shallots, and Tarragon
These roasted potatoes get a French-inspired upgrade with caramelized shallots, tangy Dijon, and fragrant tarragon. They're roasted to perfection, crispy on the outside and fluffy on the inside.
Equipment
Ingredients
- 1 lb baby potatoes sliced in half longways
- 1 small shallot sliced thin
- 2 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt
- 1 tablespoon Dijon mustard
- ½ teaspoon dried parsley
- ½ teaspoon tarragon
Instructions
- Preheat oven to 400℉. If using convection, use convection bake and not convection roast.
- Toss potatoes and shallots together in a large mixing bowl.1 lb baby potatoes, 1 small shallot
- Add olive oil and Dijon and stir until potatoes and shallots are evenly coated.2 tablespoon olive oil, 1 tablespoon Dijon mustard
- Add kosher salt, parsley, and tarragon. Stir to coat.½ teaspoon kosher salt, ½ teaspoon dried parsley, ½ teaspoon tarragon
- Transfer to a rimmed baking sheet. Distribute potatoes in an even layer. If a lot of the shallots are on the baking sheet rather than stuck to potatoes, pick them up and place them onto the potatoes.
- Roast the potatoes for 15 minutes. Remove from the oven and flip the potatoes.
- Return potatoes to the oven and cook for an additional 10 minutes or until potatoes are cooked through.
Notes
Cooking times can vary depending on sizes and varieties of potatoes.