Roasted honey gold tarragon potato salad

Preheat oven to 375 then Clean and half the potatoes

Toss potatoes in a bowl with evo salt and pepper and place on a baking sheet lined with aluminum foil (potatoes flesh side up) cook for 25 minutes

(Optimal step)Chop a white onion and caramelize in butter and fine chop and set aside

In the same bowl with the residual oil, salt and pepper add all the sauce ingredients, whisk and check for taste and add onion, cover and leave at room temp.

After 25 minutes check to ensure they nothing is sticking and cook another at 400 15 to 20 minutes until potatoes are browned and onions are caramelized

Pull out potatoes and toss in the sauce adding a little more grated Parmesan, plate and finish with minced flat leaf parsley or fresh tarragon