First a disclaimer about Tarragon Fingerling Potatoes…
This is not a real recipe.
We can call it a method, but I don’t want anyone to think….oh geez, now she’s boiling potatoes and calling it magical, or anything like that.
I happen to have a friend who texts me with great angst whenever a certain someone on the food network is making something like a BLT or a club sandwich and acting like it’s the first, great sandwich idea anyone’s ever had. Don’t want to make that mistake.
I wasn’t even going to post this but since I’ve had 3 different people email or call me this week asking, “What should I do with these weird little potatoes in my CSA box?” I thought I’d put this up.
Also, I feel like fresh tarragon, one of my favorites, is an herb that is often overlooked.
Here’s what you need:
Fingerling Potatoes (or other small potatoes), Butter, and Fresh Tarragon. Salt & Pepper not pictured.
Fingerlings are just what they sound like…small fresh potatoes that are the shape and size of a thumb or finger.
They’re an early summer favorite at farmer’s markets and as I mentioned have started appearing in farm subscription boxes or CSAs.
If you don’t have a market handy, sometimes my grocery store has them or I buy them at Trader Joe’s. They almost always have them in some form or color.