Potatoes in Tarragon Oil with Crunchy Red Onion and Red Chilli

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These potatoes are super easy to make and taste so addictive! I love the raw onion and chilli because it really gives the dish texture and makes it really fresh! They taste delicious warm or cold…take your pick Little Peas!

Preparation time: 30 minutes (including cooking time)

Ingredients (Serves 2):

  • 15g Tarragon
  • 7 tbsp Extra Virgin Olive Oil
  • 3 Baking Potatoes
  • 1/2 tsp salt (more to taste)
  • 1 large Red Onion
  • 1 large broad Red Chilli
  • Pepper
  • 1 tsp Lemon Juice



  1. Clean the potatoes and chop each potato into 12 chunks, leaving the skin on
  2. Boil in pre-boiling water salted with 2 tbsp of table salt
  3. Boil the potatoes until a sharp knife can just pierce through the centre of the chunks
  4. Drain the potatoes and leave to cool
  5. Grind the fresh tarragon with 4 tbsp of Olive Oil, salt, pepper and lemon juice
  6. Transfer the tarragon oil to a bowl and gradually incorporate the rest of the olive oil into it
  7. Dice the red onion and red chilli finely
  8. Plate the potatoes and drizzle all over with the tarragon oil and check for salt, adjust accordingly
  9. Finally garnish with the raw onion and chilli
  10. Enjoy my Little Peas!




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