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
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.
Mix all dressing ingredients. Thin with water to give consistency of double cream. Drizzle over potatoes.
If you’re short on time, simply boil the potatoes and mix with the dressing for a delicious potato salad.