Recipes & Tips:
Yields 6 servings
1.5 lb. bag of EarthFresh Fingerlings
2 Tbsp (30 Ml) of vegetable oil
1 tsp (5 Ml) of herbed sea salt (I used President’s Choice Blend)
2 Tbsp (30 Ml) of fresh, chopped TarragonDirections:
Preheat Oven to 400F
Wash potatoes and cut lengthwise. Add the potatoes to a large bowl, add the vegetable oil and herb sea salt – gently mix to evenly coat potatoes.
Place potatoes cut side up on a parchment paper lined cookie sheet and bake for 30-40 minutes until the potatoes are golden brown.
Remove the potatoes from the oven and let cool slightly. When cooled, garnish with fresh Tarragon and serve immediately.