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  • Writer's pictureSabrina Jo Atto Myrick

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!

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