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Roasted Fingerling Potatoes with Shallots, Herbs de Provence, and Tarragon Aioli.
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5 from 1 vote

Roasted Fingerling Potatoes with Shallots & Herbs de Provence and Tarragon Aioli

Roasted Fingerling Potatoes with Shallots & Herbs de Provence and Tarragon Aioli
Course: Appetizer
Cuisine: French
Servings: 6 servings
Calories: 93kcal
Author: Cynthia

Ingredients

  • 1 1/2 pounds fingering potatoes halved or quartered depending on the size of the potato...They should be finger-grabbing size.
  • Extra virgin olive oil
  • 1 Tablespoon Herbs de Provence*
  • Kosher salt
  • Fresh cracked pepper
  • 2 shallots sliced

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl toss potatoes and sliced shallots with enough olive oil to coat, but not drench the potatoes.
  • Add 2 to 3 tablespoons of herbs de Provence, kosher salt and pepper and mix until the potatoes are coated.
  • Spread them out on a baking sheet or pan and roast for 25 to 35 minutes or until golden brown and when a knife will easily pierce the potatoes.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 8mg | Potassium: 505mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg