My aunt passed down this simple 3 ingredient spring side dish and it pairs perfectly with the Sunday ham

This oven baked 3-ingredient tarragon new potato side dish is one of those recipes that feels almost too simple to write down, but it shows up at every spring family gathering. My aunt passed it down to me years ago as the must-make side for our Sunday ham, and I’ve been making it ever since. Baby new potatoes get tossed with plenty of salted butter and fresh tarragon, then roasted until they’re tender inside and glossy on the outside. It’s the kind of no-fuss, toss-it-on-a-foil-lined-sheet-pan recipe that fits right into a busy weekend but still feels special enough for a holiday table.

These tarragon new potatoes are perfect alongside a glazed Sunday ham, especially with simple green vegetables like steamed green beans, roasted asparagus, or a crisp salad. I like to serve them right on the foil-lined sheet pan for easy cleanup and a casual, family-style feel. If you’re stretching the meal for a crowd, pair them with a light fruit salad or a pan of roasted carrots so everything can bake at once. Leftovers reheat well and make a great base for a quick breakfast hash with a fried egg the next morning.

Servings: 4

1 1/2 pounds baby new potatoes, scrubbed and patted dry

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and lightly crimp the edges so the butter doesn’t run off.

Cut any larger baby new potatoes in half so they’re all about the same size. Leave the very small ones whole. Pat them dry with a clean towel so the butter clings well.

In a large bowl, combine the baby new potatoes and melted salted butter. Toss until every potato is well coated and glossy. If the potatoes look dry, drizzle on another tablespoon of melted butter and toss again.

Sprinkle the chopped fresh tarragon over the buttered potatoes and toss gently to distribute it evenly without bruising the herbs too much.

Spread the potatoes out in a single layer on the foil-lined baking sheet, making sure they’re not piled on top of each other. Pour any butter and tarragon left in the bowl over the top.

Bake for 25–35 minutes, stirring once halfway through, until the potatoes are fork-tender and lightly golden in spots. The butter and tarragon will look glossy and fragrant on the potatoes.

Taste a potato and, if needed, sprinkle on a small pinch of salt to brighten the flavors (keep in mind the salted butter already adds some salt). Toss gently right on the pan so everything gets coated.

Transfer the potatoes, along with all the buttery tarragon bits, to a serving dish or serve straight from the foil-lined pan while hot. Spoon any melted butter from the pan over the top just before serving.

If you need to stretch this dish for a larger crowd, you can easily double the recipe and use two sheet pans so the potatoes still roast instead of steam. For a slightly crisper exterior, bump the oven up to 425°F and roast a few minutes longer, watching closely so the herbs don’t overbrown. If fresh tarragon is hard to find, you can use 1–1 1/2 teaspoons dried tarragon in a pinch—add it with the butter so it has time to bloom in the oven. To make this ahead for a busy Sunday, scrub and cut the potatoes the night before and store them in cold water in the fridge; drain and pat very dry before tossing with butter and tarragon. For a different feel while still keeping it essentially 3 ingredients, swap the salted butter for unsalted and finish with a light sprinkle of flaky sea salt at the table, or use a mix of baby red and gold potatoes for extra color on the platter.