Tarragon Potatoes

1. 1

   Using a vegetable peeler, peel away just enough skin from the circumference of each potato to form a stripe.

2. 2

   Place potatoes in a large saucepan and cover with cold water.

3. 3

   Over high heat, bring potatoes to a rolling boil.

4. 4

   Reduce heat to medium; partially cover and cook potatoes 25 minutes or until tender.

5. 5

   Drain potatoes.

6. 6

   Meanwhile, in a large bowl, combine butter, minced shallots, minced fresh tarragon, salt and ground black pepper to make a paste.

7. 7

   Add warm potatoes to bowl.

8. 8

   Toss ingredients gently until seasonings are evenly distributed.

No additional tips available.