Skillet Tarragon Country Potatoes
"I was experimenting with tarragon and created this simple, tasty potato dish. I created it to pair with my Baked Tarragon Chicken recipe (no. 276286)."
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 cups potatoes, thinly sliced (white or red)
- 1⁄2 cup onion, sliced (small onion)
- 2 tablespoons butter
- 1⁄2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
directions
- In a large skillet over medium heat, melt butter.
- Add the remaining ingredients to the skillet. Stir until potatoes are evenly coated with spice mixture and onion slices are evenly distributed.
- Cook covered on medium heat for 15 minutes, tossing and turning the potatoes every few minutes.
- Potatoes will be done when slightly browned and fork-tender.
- Enjoy!
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Reviews
-
Very good, simple potatoes, although mine took longer to cook through. Tarragon would be best with something subtle, but the spice could be varied according to whim to accompany whatever. Thank you for posting this recipe, MarthaStewartWanabe. Made for Top Favorites of 2008 Tag, based on the recommendation of WiGal. -
Featured in my Book#237470. Originally reviewed on Mar. 31, 2008. These were so easy to do that DH made them! He used a medium sized cast iron pan, so a heavy flat pan is probably the reason they turned out perfectly. He followed your directions with the covering. Delicious, the two of us ate the entire batch. The tarragon is right on. We will be making this again. Thank you MarthaStewartWanabe for a great recipe. Made for PAC Spring '08. -
These potatoes were really good, however I tossed and turned them but they still really stuck to the pan I was using. It was probably just the pan I was using, but they got a little burnt nonetheless. Other than that, they had a nice flavor and appearance. Oh, I added oregeno as well as tarragon, because I enjoy adding different herbs to my dishes. Thanks!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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