Zest of 1 lemon
Juice of 1 lemon
1 T dried tarragon
Salt & cracked pepper to taste
2 T honey
1/2 c evoo
Roasted baby potatoes, halved
1. Whisk the first 5 ingredients, adding 1 ingredient at a time.
2. Whisk in evoo.
3. Toss with hot, cooked potatoes.
4. Adjust salt & pepper for taste. Add another dash of evoo if too dry.
(Chef's note: My son-in-law whipped this up as a side for hotdogs and hamburgers. It's a keeper!)
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