These crispy delights have been a specialty I've shared for a number of years. I started making them in college when friends came over for brunch, or to serve with a great grilled steak. They are simple and delicious, and everyone (except my friend Ann's husband Mike) loves them. Mike's not a fan of tarragon like me :)
Slice up 6 potatoes, skins on
Roll the potatoes in 1 to 1.5 Tb olive oil
Sprinkle liberally with sea salt, garlic powder and tarragon
Roast at 350 for 45 minutes to an hour.
Sprinkle with more sea salt, serve and enjoy!