Prep 10 mins
Cook 15 mins
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).
- 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)
- 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.
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!