Roasted Tarragon Potatoes

I received this recipe from my wonderful neighbor, Sheila O'Toole.  Sheila's children used to baby sit for my children, and then my children baby sat for her grand children.  It's a wonderful circle of life. 

These potatoes  are very yummy, with crispy edges and just hint of tanginess.  A perfect compliment to grilled meat and a saucy vegetable. 

Roasted Tarragon Potatoes

From Sheila O'Toole

 

4-5  Medium Sized Red Potatoes

3 TBL olive oil

2 TBL lemon juice

Salt n Pepper

2TBL Sugar

1 TBL  dried, crushed tarragon leaves

 

Clean potatoes (leave skins on)

Cut in long wedges

Place in large mixing bowl

 

Pour in olive oil, lemon juice and remaining spices.

Tumble potatoes until well coated.

 

Spread potatoes on a non-stick cookie sheet or jelly roll pan in a single layer.

 

 

Bake for 20 minutes at 400 degrees.  Turn over and bake for an additional 10 minutes or until potato sides are sizzling and potatoes are tender.

These can be held in a 200 oven for about 30 minutes before serving.