New Potatoes with Tarragon Cream
Elevate your side dish game with these luxurious New Potatoes with Tarragon Cream—an irresistible blend of tender, buttery potatoes bathed in a silky, herb-infused sauce. Featuring perfectly boiled new potatoes tossed in a rich cream sauce simmered with fragrant fresh tarragon, zesty lemon, and a hint of garlic, this dish strikes the perfect balance of earthy and fresh flavors. The addition of unsalted butter and a touch of black pepper enhances the creamy decadence, while the bright tarragon notes make every bite burst with elegance. Ready in just 30 minutes, this recipe is perfect for dinner parties or weeknight meals and pairs beautifully with grilled meats or roasted vegetables. Try it today for a comforting-yet-sophisticated side that's sure to impress!
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Recipe Information
Ingredients
- 1 lb new potatoes
- 1 cup heavy cream
- 2 tbsp fresh tarragon leaves
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 cups water
Instructions
Wash the new potatoes thoroughly to remove dirt, ensuring the skin is clean. Do not peel them.
Place the potatoes in a large pot and cover them with 4 cups of water and 1/2 teaspoon of salt.
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and set them aside. Allow them to cool slightly before cutting any larger ones in half for even serving sizes, if desired.
In a medium-sized skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
Stir in the heavy cream and bring it to a gentle simmer. Cook for 2 minutes to slightly reduce the cream.
Add the fresh tarragon leaves, lemon zest, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper to the cream. Mix well and let the flavors meld for 1 minute.
Add the cooked potatoes back to the skillet, tossing them gently in the tarragon cream sauce to coat evenly.
Cook for another 2-3 minutes over low heat, ensuring the potatoes are warmed through and fully covered in the sauce.
Transfer the potatoes to a serving dish and garnish with additional fresh tarragon leaves if desired. Serve immediately.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
