Preheat oven to 425 degrees. Peel and cube potatoes.
Place potatoes in a large pot. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
Spread the potatoes in a single layer on a large non stick baking sheet. Drizzle with olive oil and sprinkle with tarragon, salt and pepper, toss to coat.
Roast potatoes until brown and crisp, about 25 minutes. Serve immediately.
Cook’s Note: Instead of tarragon, you can use 1 tsp. each dried thyme and rosemary. For extra flavor, cook 4 whole leeks in boiling water with potatoes, drain and chop, toss with potatoes in olive oil and seasonings and bake as directed above.