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Author Notes: basically a technique. The key is to use small, old white potatoes that have been hanging around your kitchen for some time; they get sweet and caramelized when roasted. —Tad Friend
- 20 small potatoes
- 1 handful fresh basil
- 1 handful fresh chives
- 1 bunch tarragon leaves
- preheat oven to 375
- chop potatoes into 1/2 inch dice or slices and place in large iron skillet
- add herbs, salt and pepper, and liberal dose of olive oil
- roast, turning occasionally with spoon, until crisp: 45 minutes to an hour. If in doubt, leave them in a little longer.
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