French Style Tarragon Shallot Roasted Potatoes topped with Chèvre Cheese and Scallions
I call these “French Style” due to the tarragon, shallots, fennel and the topping of fresh chèvre cheese. Robby and I love my Greek style potatoes and we eat it quite often. The Greek style potatoes gave me the idea to do one in a French style, similar to my French Tarragon Shallot Vinaigrette. The French style potatoes are great on their own but they are especially delicious with the chèvre cheese and green onions!
They are great as a main meal or served as a side dish. I usually eat them with a salad topped with French Tarragon Shallot Vinaigrette and some toasted French bread.
- 2 1/2 lb. Yellow Potatoes - cubed
Marinade
- 2 Medium Shallots – minced
- 3 Cloves Garlic – minced
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Dry White Wine
- 1/4 Cup Champagne Vinegar
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 1/2 Teaspoon Sea Salt or to taste
- 1/2 Teaspoon Black Pepper
- 1 Fennel Bulb – quartered and thinly sliced
- 1 Cup Fennel Stocks - thinly sliced
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup Fresh Tarragon Leaves – packed
- 3 Cloves Garlic – minced
Top with chèvre cheese and green onion (it depends on you how much of each you want. I mixed 4 oz. chèvre to 2 thinly sliced green onions)
Instructions:
Cut the potatoes into small cubes and place in cold filtered water until marinade is made
Marinade: Mince garlic and shallots and add to a small bowl.
Pre heat oven to 400 degrees
Measure the olive oil, wine, vinegar, lemon juice, salt and pepper and add to shallots.
In a 9′ by 13 inch glass baking dish mix the marinade with the potatoes, stirring to coat all the potatoes
Place in the oven on the middle rack and bake for 30 minutes (always use a timer)
While potatoes are baking; cut the stocks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can. Thinly slice the fennel stocks, measure and mix the fennel bulb and stocks together with the lemon juice, olive oil and tarragon leaves and set aside and wait for the potatoes to finish cooking
When the timer goes off carefully take the potatoes out of the oven and stir well then put back into the oven on the middle rack and bake for 30 more minutes
When the potatoes have cooked the full hour take out of the oven
Mix the fennel mixture into the potatoes and put back into the oven on the very top rack and bake for 20 more minutes.
You can also prepare the potatoes the day before and bake the last 20 minutes when you plan to eat them (You may need to bake for 30 minutes if they are fresh out of the refrigerator to get them hot enough).
Top with the Chèvre and Green Onions
Health benefits:
Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage.Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,
Tarragon herb is one of the highest antioxidant value food sources. It helps lower blood-glucose levels, which helps with low blood sugar. It helps in the production of bile by the liver thus making it a great digestive tonic. It is a mild sedative and can help with insomnia anxiety and stress. It is great for the health and function of the eyes. It helps prevent clot formation inside the tiny blood vessels of heart and brain protecting from heart attack and stroke. It is rich in vitamins C, A and B-complex. An excellent source of minerals likes calcium, manganese, iron, magnesium, copper, potassium, and zinc. Tarragon should not be used while pregnant or nursing.
Other posts
