Bloom Fresh Fingerling Potatoes with Tarragon-Shallot Garlic Butter

Created by Chopped Winner, Chef Santana Benitez



1.5 lbs Bloom Fresh fingerling potatoes

2 Tbsp extra virgin olive oil
freshly ground black pepper, to taste
kosher salt, to taste

Tarragon-Shallot Butter

3 large sprigs of fresh Bloom Fresh tarragon, finely chopped (plus 1 additional sprig for garnishing)

3 tablespoons unsalted butter
3 garlic cloves, minced
1 large shallot, finely diced
½ teaspoon whole black peppercorns, coarsely chopped
juice of ½ lemon
kosher salt, to taste


  1. Preheat oven to 450F. Rinse and dry the potatoes thoroughly. Slice the fingerling potatoes in half lengthwise. Toss on a large baking sheet with the olive oil, pepper, and salt (be sure that the potatoes are evenly tossed with oil).
  2. Spread potatoes out evenly on the baking sheet. Roast at 450F for 15 minutes. Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are crispy on the surfaces and fork-tender. Remove the potatoes from the oven and set aside while you prepare the butter.
  3. Melt the butter over medium heat in a small skillet. Add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent. Add minced garlic and cook for 20 seconds, while stirring. Add in the chopped peppercorns, lemon juice and tarragon, reduce heat to low, allow the sauce to cook another minute, then season to taste with salt and pepper.
  4. Drizzle warm tarragon-shallot butter over the potatoes and toss the potatoes gently until they are evenly coated in the sauce. Season to taste with salt and pepper, then garnish with the remaining tarragon and serve.