Roasted Fingerling Potatoes and Tarragon Yogurt

As I mentioned in my previous post, I’ve been trying to be better about using the food I have available both in my garden and my pantry this last week.  Herbs are one of the things that always do well and I totally take advantage of their abundant existence.  I was reminded by my favorite gardener, Amy Pennington, that now is a great time to cut back your herbs.  Once they’ve flowered, cut them back by half or even two thirds and they should grow back.  I pretty much do whatever she says, so I cut my herbs way back and holy cow…  My fridge is stuffed with Rosemary, Sage, Thyme, Lemon Thyme, Oregano, Tarragon, Basil and Mint.  I’ve been making basil and mint pesto (I’ll post that soon too) and loading lots of herbs into couscous, polenta, bulgar, etc.  And that’s just  the last couple days!  They have just transformed my seemingly boring pantry items into yummy lunches and dinners.  Thank you, Amy!  I also just got her new cookbook which has also been a HUGE inspiration!

So, on to my fingerling potatoes.  I harvested some absolutely adorable little fingerlings a while back and decided to roast them up and make a yummy yogurt sauce – I love potatoes with yogurt!  Such a tangy and light alternative to sour cream.

Roasted Fingerling Potatoes and Tarragon Yogurt

INGREDIENTS

2 lbs of fingerling potatoes (or something like that)
several fresh Tarragon sprigs
2 Tbsp Olive Oil
Salt and Pepper

Tarragon Yogurt Sauce:

1 cup lowfat plain yogurt
2 heaping Tbsp dijon mustard
1 Tbsp Mayonaise (don’t judge me : ))
2 Tbsp fresh, chopped tarragon leaves
Salt and Pepper

Preheat oven to 450.  Cut your potatoes in half, lengthwise.  Toss them in a bowl or right on a sheet pan with the olive oil, tarragon sprigs and salt and pepper.  Roast for about 30 minutes or until fork tender.  Remove the tarragon sprigs when you’re done.

For the sauce – just mix everything up and pour or dip your potatoes in it.  Delicious.