Braised Red Potatoes with Dijon and Tarragon

Dan Souza
By Dan Souza ･ Appears in Cook's Illustrated May/June 2013

What if you could get the creamy interiors produced by steaming red potatoes and the browned exteriors produced by roasting—without doing either of those things?

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

TIME 50 minutes

Braised Red Potatoes with Dijon and Tarragon
The Complete Vegetarian CookbookA cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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