Sabrina Jo Atto
Tarragon Potato Wedges
Who doesn’t love to eat great tasting food? I do. I also love cooking, but with so many food allergies affecting my circle of family and friends I have had to modify the way I cook. We have the gluten and dairy intolerant, egg and seafood allergic, and let me not forget the sugar free folk!
Thankfully there are a number of blogs out there dedicated to gluten free vegans! I know, it does not sound that appealing, but truthfully they have some awesome recipes!
I thought I would share a simple dish that I put together, easy and delicious it satisfies the gluten and dairy free alike.
Warning: Contains Nuts (well Nut Oil) Modify for those with nut allergies.
Moment of honesty, I am not a chef and I do not know how to write a recipe. My cooking looks more like a pinch of this and a bit of that. With that being said, have mercy on the ingredient portions.
Roasted Walnut Tarragon Potato Wedges
Yields: 6 side servings
3 Large Russet Potato (6 Small)
1.5-2 Tbsp Roasted Walnut Oil
.5 - 1 Tbsp Dried Tarragon
Sea Salt sprinkle to taste
1. Preheat oven at 375 degrees.
2. Cut potato in wedges and place on a baking sheet
3. Top with Oil, Tarragon, and Salt
Walnut oil is very heavy, start with a light amount of oil and add more as you think it calls for it.
4. Bake 15-20minutes or until edges are brown
5. Then enjoy!