Roasted Tater Rounds with Green Onions and Tarragon Recipe
I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells Inlet, South Carolina
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- cooking spray
- 3 tablespoons minced fresh parsley
- 1 teaspoon coarsely ground pepper
- 2 teaspoons sea salt
- 4 pounds potatoes (about 8 medium) sliced 1/4 inch thick
- 6 green onions thinly sliced (about 3/4 cup)
- 2 tablespoons minced fresh tarragon
- olive oil optional
- Carbohydrate 0.496777916316029 g
- Cholesterol 0 mg
- Fat 3.4570395833157 g
- Fiber 0.150991666272956 g
- Protein 0.174084999940758 g
- Saturated Fat 0.483328833328031 g
- Serving Size 1 1 serving (233g)
- Sodium 437.311458333095 mg
- Sugar 0.345786250043073 g
- Trans Fat 0.101070583332576 g
- Calories 33 calories
Directions Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high 10-12 minutes or until almost tender, stirring halfway through cooking. Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper. Broil 4-6 in. from heat 10-12 minutes or until golden brown, stirring halfway through cooking. In a small bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil. Yield: 8 servings. Originally published as Roasted Tater Rounds with Green Onions & Tarragon in Taste of Home February/March 2016, p61
