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This creation combines one of my favorite foods–potatoes!–with one of my favorite flavor combos–tarragon and nutmeg. I came up with this recipe during a serious craving for comfort food, hence the potatoes (who doesn’t love hot, salty carbs?). Still, I like to at least pretend to be healthy . . . so, I used multi-colored French fingerlings for extra antioxidants and left the skin on for a vitamin boost. I combined the potatoes with all natural ingredients, and viola! A healthy (-ish), gourmet comfort food is born.

Ingredients

  • 2 cups fingerling potatoes
  • 2 Tbs butter (or olive oil)*
  • 2 Tbs half & half (or non-dairy substitute, such as hemp milk)*
  • 1/4 cup shredded parmesan (or 2 Tbs nutritional yeast)*
  • 1 1/2  tsp dried tarragon
  • 3/4 tsp nutmeg
  • 3 green onions, chopped
  • salt and pepper
  • splash olive oil

*Vegan/healthier options

Directions

Preheat oven to 450 degrees F. Lightly toss the fingerling potatoes with olive oil and bake for about 30 minutes, or until you can easily pierce them with a fork. (Alternately, steam or boil the potatoes until tender–the important thing here is just making sure that they’re cooked and soft).

Next, remove the potatoes from the oven and reduce heat to 375 degrees. Mash the potatoes and stir in the remaining ingredients (leave out the nutritional yeast at this stage if you’re making the vegan version–it’s best served uncooked, stirred in right before serving).

Return the potato mixture to the oven and bake for another 20 minutes, or until the mixture is cooked through. You may want to top everything with a bit of extra parmesan at this stage ;)

Remove from the oven and serve!

twice-baked fingerling potatoes © 2013 Juniper Stokes

twice-baked fingerling potatoes © 2013 Juniper Stokes

 

 

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