Ingredients
1 Large russet potato
2T Olive oil to coat large baking sheet
1T Olive oil to drizzle on the potatoes prior to putting into the oven
Coarse salt
Freshly ground black pepper
1-1/2T Freshly minced tarragon or 1/2-3/4t dried tarragon
Process
Preheat the oven to 450F
Cut a large potato into 3/8 x 3/8 long strips
Place in a large pot and cover with cold water
Bring the potatoes to a simmer and let them cook until they are about ½ way done (test with a paring knife) about 5 minutes
Before draining your potatoes
Coat a large baking sheet with olive oil and set it in the oven for 3 or 4 minutes
While the baking sheet is heating up
Carefully drain the potatoes and pat them dry
Remove the baking sheet from the oven
Spread the potatoes on the hot, oiled baking sheet in a single layer
Drizzle with about 1T of olive oil
Sprinkle with coarse salt, and pepper
Return the baking sheet with the potatoes to the oven
Cook for about 20 minutes (Turn at 10 minutes and 10 minutes)
Toss the potatoes around so that all of the edges will turn brown
Cook for another 5 minutes or until the potatoes are cooked
Season with tarragon and pile them on a plate
Mad Dog and Celeste's Recipes 