Potatoes with tarragon and sun-dried tomatoes

Name: Potatoes with tarragon and sun-dried tomatoes - Aurora L.
Ingredients: 1.5 kg new white potatoes; 3 sprigs of tarragon; salt; 100 ml olive oil; 100 g dried tomatoes; 50 ml rice vinegar; 1 red bell pepper; green tarragon; green garlic; green parsley

Children - Potatoes with tarragon and sun-dried tomatoes by Aurora L. - Recipia

New potatoes with tarragon and sun-dried tomatoes The first time I tried the combination of new potatoes with sun-dried tomatoes was after I found a bag of these tomatoes on the shelf. They went straight into a simple side dish made in the garden, where I improvised on the spot based on an idea from a colleague's child – he suggested adding a little rice vinegar for a more "zesty" flavor. I boiled the potatoes, but not too much, then placed them directly on the grill with the rest of the fresh ingredients from the garden. Quick Info Total time: about 45-55 minutes Preparation time: 15 minutes Cooking time: 30-40 minutes (boiling + grilling) Servings: 4-6 Difficulty: easy Recipe type: warm side dish for grilling or roasting Ingredients 1.5 kg new white potatoes 3 sprigs of tarragon (plus extra fresh tarragon for garnish) Salt, to taste 100 ml olive oil 100 g sun-dried tomatoes 50 ml rice vinegar 1 red bell pepper Green garlic (to taste) Fresh parsley (optional, for freshness) Preparation method 1. Wash the potatoes well. Leave them unpeeled for the final texture and taste. 2. Boil them in a pot of salted water, adding the three sprigs of tarragon directly into the water. 3. Boil the potatoes just until a fork easily pierces the surface, not completely soft. The potatoes should remain slightly firm. Depending on their size, this may take 15-20 minutes. 4. Drain them immediately, remove the tarragon, and peel the potatoes while they are still warm. If you have very small new potatoes, you can skip peeling. 5. Cut the potatoes into slices or suitable pieces directly into a grill-safe tray or a larger pan. 6. Add the chopped sun-dried tomatoes, then drizzle with olive oil. 7. Place the tray on the hot grill (or on the stove if cooking indoors) and gently stir for a few minutes to lightly fry the potatoes and tomatoes. 8. Add the diced bell pepper and stir again. Continue cooking over medium heat until the pepper softens slightly but retains its texture. 9. Just before finishing, sprinkle fresh tarragon, thinly sliced green garlic, and, to taste, fresh parsley. 10. At the suggestion of the little one, pour the rice vinegar over the potatoes, stir, and let it cook for another 1-2 minutes, just enough to evaporate a little and add a tangy flavor to the dish. Why I make this recipe often It’s a quick side dish when I have new potatoes and some greenery from the garden or fridge. The sun-dried tomatoes add flavor and color. It pairs well with grilling or roasting and doesn’t require complicated ingredients. Tips and variations Tips - Boil the potatoes only halfway; otherwise, they will crumble when frying. - Sun-dried tomatoes can be added directly without rehydration. - Olive oil helps fry the potatoes without them becoming dry. Substitutions - You can use apple cider vinegar instead of rice vinegar if you don’t have it. - Old potatoes can also be used, but they don’t have the creamy texture of new ones. - Semi-dried tomatoes can be used but cut into smaller pieces. Variations - For a cold version, let the potatoes cool and mix them with mayonnaise and mustard (as I plan to do next time). - Without green garlic, you can use just green onions or a little red onion. Serving ideas - As a side dish for grilled chicken, skewers, or any grilled meat. - Alongside a seasonal salad for a vegetarian meal. - The recipe is also suitable as a warm salad. Frequently asked questions Can the potatoes be boiled a day in advance? Yes, you can boil the potatoes a day in advance and continue preparing them just before serving. Keep them in the fridge, covered. Do the sun-dried tomatoes need to be rehydrated? In this recipe, no. They soften enough while frying if cut into small pieces. What do I do if I don’t have a grill or grill pan? A large pan on the stove can be used. The taste will be slightly different, but the steps remain the same. How tangy should the potatoes be? The rice vinegar just balances the flavor; it shouldn’t dominate. If unsure, start with half the amount and add gradually. Can I skip the bell pepper? Yes, if you don’t have it or don’t like it. The potatoes will taste simpler, but the recipe remains functional. Nutritional values Approximately, one serving (out of 6) has: Calories: 230-250 kcal Carbohydrates: 35-40 g Proteins: 3-4 g Fats: 9-12 g The nutritional value increases with the oil and sun-dried tomatoes. It’s a hearty side dish with plenty of fiber and a moderate fat intake. Storage and reheating The potatoes with sun-dried tomatoes can be stored in the fridge for up to 2 days in a closed container. They can be reheated in a pan or oven. The texture won’t remain as fresh, but the taste will still be pleasant. Freezing is not recommended.

Potatoes with tarragon and sun-dried tomatoes

Tags

Categories