How to Make Roasted Balsamic Tarragon Potatoes

Roast red potatoes for an elegant side dish.

Crunchy on the outside, tender on the inside and covered with a tangy sweet balsamic vinegar and tarragon glaze, these roasted potatoes are an excellent complement to pork and beef dishes. Allow about 10 minutes of prep time and 30 to 40 minutes in the oven. The amounts listed are for two to three people.

Things You'll Need

• 8 new or red potatoes, scrubbed
• 1 small onion, sliced
• 2 to 3 tablespoons balsamic vinegar
• 2 to 3 teaspoons dried tarragon, crumbled
• Olive oil
• Ovenproof saute pan, Dutch oven or casserole dish
• Salt and pepper

Instructions

1. Preheat the oven to 350 F.

2. Scrub the potatoes well but do not peel. Remove any eyes or other surface blemishes. Cut the potatoes into evenly sized pieces. Peel the onion and slice into half-rings. Keep the onion slices large so they don't burn.

3. Add 2 tablespoons olive oil to the ovenproof pan. When the oil is hot, add the onion slices and potatoes to the pan. Saute until the onion is soft and the potatoes are starting to brown. Remove from the heat.

4. Sprinkle the potatoes and onions with salt and pepper. Add the balsamic vinegar and the tarragon to the pan. Stir and toss the potatoes and onions to coat. Add additional oil if needed to coat the potatoes well with the mixture.

5. Place the pan in the oven, uncovered, and roast the potatoes 30 to 40 minutes, until fork tender. During the roasting, shake the pan occasionally so the potatoes brown evenly. Serve warm.

Tips & Warnings

• Crumble the tarragon to release its flavor.