Catherine Fulvio's roasted potatoes with tenderstem broccoli and creamy tarragon dressing.


This is a marriage made in heaven – heirloom potatoes, roasted with fresh broccoli and the most delicious of dipping sauces!

Serves 4

  • 800g Ballymakenny farm potatoes, scrubbed and roughly chopped
  • 2 tbsp Irish rapeseed oil
  • 1 large stalk rosemary
  • Salt and freshly ground black pepper
  • 400g tenderstem broccoli
  • Large knob butter
  • 2 tablespoons water

For the tarragon dressing

  • 100ml crème fraiche
  • ½ lemon, juice only
  • ½ tsp sugar
  • 1 tsp Irish wholegrain mustard
  • 60ml Irish rapeseed oil
  • 1 spring onion, finely chopped
  • 2 tsp tarragon, finely chopped
  • Salt and white pepper



  1. For the potatoes, preheat the oven to 200°C/fan 180°C/gas 6. Place the potatoes, oil, rosemary leaves, salt and freshly ground black pepper in a bowl and toss well.
  2. Transfer to a roasting pan and roast for 50 minutes until golden and cooked, shaking the pan from time to time.
  3. To prepare the broccoli, heat a large frying pan that has a lid, add the butter and let it melt, then add the broccoli and sauté on a medium heat for 3-4 minutes.  Then add a few tablespoons of water, reduce the heat, cover and let the broccoli steam-fry – this will take about 3-4 minutes (it may take longer depending on the thickness of the broccoli stems). As soon as its ready remove from the heat.
  4. To prepare the dressing, place the crème fraiche, lemon juice, sugar, wholegrain mustard and season with salt and freshly ground black pepper in a bowl.
  5. Slowly pour in the oil while whisking until smooth.
  6. Stir in the spring onion and tarragon.  Store in the fridge for up to 2 days if you are not going to use it immediately.  
  7. To serve, place the roasted potatoes in the centre of a platter and arrange the roasted broccoli on the outside. Spoon over some tarragon dressing.