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Tarragon Potato Wedges

February 1, 2014

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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