Dinner wasn’t terribly remarkable last night, meaning it was something I have made a thousand times before. Roasted chicken breasts with cilantro and lime, steamed broccoli, and oven-baked french fries. I did the fries differently this time though. We watched a cooking show a few days ago, and I had to try making Baked Meyer Lemon Fries (with garlic, lemon zest, and fresh tarragon). Oh my god … they were so good that even though I had made more than I normally would for a dinner for two, we ate them all and wanted more!

What I will do differently the next time I make them (possibly tonight — definitely this weekend) is to take them out a bit before they are done to put the seasonings on top so the flavor can bake in a little more. On the TV show, he put them back in the oven for a few minutes after adding the lemon zest and such, which the recipe doesn’t mention … and which seems silly, because you’d have to do more than just toss the stuff on top and serve them. My suggestion is to take them out of the oven a few minutes before they are done, add the toppings, and then finish baking.

I have to say the combination of lemon, garlic, and tarragon is a fantastic taste combination! Really, really good, and the flavor lingers for a while after eating them too. Sweet, but not really sweet. Spicy, but not really spicy. Just the way I like things!

They went great with the vanilla screwdrivers I was drinking with dinner too.