Béarnaise Sauce Topped Roasted Potatoes

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Toss the halved baby potatoes with olive oil, salt, and pepper until they are evenly coated.

3. 3

   Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, turning halfway through the cooking time.

4. 4

   While the potatoes are roasting, combine the white wine vinegar, dry white wine, and minced shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons.

5. 5

   In a heatproof bowl, whisk together the egg yolks, water, and lemon juice. Then, place the bowl over a pot of simmering water (double boiler) and continue to whisk until the mixture is thickened and doubled in volume.

6. 6

   Remove the bowl from the heat and slowly drizzle in the melted butter, whisking constantly until the sauce is thickened and emulsified.

7. 7

   Stir in the reduced vinegar mixture and chopped tarragon into the sauce. Season with salt and pepper to taste.

8. 8

   Once the potatoes are roasted, remove them from the oven and transfer to a serving dish.

9. 9

   Spoon the Béarnaise sauce over the roasted potatoes just before serving.