Roasted tarragon potatoes with creamy dressing

(6 ratings)
Essentials magazine, roasted tarragon potatoes
Essentials magazine, roasted tarragon potatoes
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Hot roasties with a punchy, creamy dressing. Tarragon always goes well with any chicken dish. Brought to you by Essentials magazine


  • 1kg new potatoes
  • 4tbsp olive oil
  • Small bunch tarragon, chopped

For the dressing

  • 2tbsp EPC lazy horseradish
  • 100ml sour cream
  • 100ml half-fat crème fraîche
  • 2 spring onions, sliced

If you’re short on time, simply boil the potatoes and mix with the dressing for a delicious potato salad.


  1. Heat the oven to Mark 6/200°C. Put the potatoes into a roasting tin, drizzle with oil and season. Roast for 45–50 mins, turning occasionally, until golden brown and tender. Sprinkle with chopped tarragon.
  2. Mix all dressing ingredients. Thin with water to give consistency of double cream. Drizzle over potatoes.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 252(kcal)
  • Fat 14.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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