Crispy Roasted Tarragon Potatoes
Updated April, 2026.
Crispy roasted potatoes are everywhere—but once you add tarragon, things get interesting.
These roasted tarragon potatoes come out with crispy, golden edges, and soft centres, but it’s the flavour that sets them apart. Tarragon brings a subtle herbal note with a hint of sweetness and light anise that makes people pause and ask what’s in them.
No complicated steps. No heavy seasoning blends. Just a handful of ingredients that actually work together.
This is the kind of side dish that quietly steals attention from whatever you serve it with.
The Beer
At first glance, roasted potatoes might seem like they call for something simple and crisp—but tarragon changes the equation.
Tarragon has a subtle anise-like flavour—slightly sweet, slightly herbal, and just a bit unexpected. That’s where a saison shines.
Saisons are built on complexity, but in a restrained, balanced way:
- Herbal and peppery yeast character echoes the tarragon
- Light citrus notes brighten the richness of the potatoes
- High carbonation lifts the texture and keeps each bite from feeling heavy
- Dry finish cuts cleanly through the oil from roasting
Instead of just refreshing your palate, the beer actually interacts with the dish.
Alberta Craft Saisons:
- Valley Brewing (Drumheller) – Prairie Icon Farmhouse Ale
- Trial & Ale (Edmonton) – A Saison Apparent
- Cabin Brewing (Calgary) – Morning Sun
The Recipe
Crispy Roasted Tarragon Potatoes
Ingredients
- 10-12 baby potatoes, halved
- 2 Tbsp. olive oil
- salt and pepper, to taste
- 3 Tbsp. chopped, fresh tarragon
Instructions
Preheat oven to 425 degrees F.
In a large bowl, toss potatoes with olive oil, salt, pepper, and 2 Tbsp chopped fresh tarragon
Spread potatoes on a baking sheet in a single layer, cut side down
Roast for 30–40 minutes, flipping once halfway through, until golden and crisp
Remove from oven and sprinkle with additional fresh tarragon before serving
