10 large Yukon Gold potatoes, cut into bite-sized pieces

3 tablespoons butter, melted

1/4 cup extra virgin olive oil

Juice and zest of 2 lemons

2 tablespoons Sriracha hot sauce

1 teaspoon salt

1/4 - 1/3 cup freshly chopped tarragon (or basil)

Steam (or boil) potato chunks about 15 minutes, or until fork tender (but not overcooked).  Drain (if boiled) and place in a large, glass bowl.  Pour butter over and toss gently.  Add olive oil.

In a small bowl, whisk together lemon juice and zest with Sriracha.  Pour over potatoes.  Add salt and tarragon and toss well.  Best served room temperature.  Serves 6.