Potato and bacon kebabs with tarragon sauce
4 servings
30 minutes
Potato and bacon skewers with tarragon sauce are an unusual combination of simple ingredients that transforms into an exquisite dish with deep flavor. Young potatoes infused with the aroma of smoky grilling are wrapped in juicy smoked bacon, creating a delicious crispy crust. The tarragon sauce adds subtle spice and creamy texture, while anchovies and Dijon mustard provide a kick. This recipe can be seen as an interpretation of classic barbecue but with French notes that make it elegant. Skewers can be served as an original appetizer at a party or a light main dish, complemented by fresh salad and crispy baguette. The umami flavor, balanced textures, and aroma of wood smoke make this treat unforgettable.
1
Soak bamboo skewers in cold water for 30 minutes.
2
Meanwhile, place the potatoes in a pot of lightly salted water, bring to a boil, reduce the heat, and cook for 10 minutes or until tender. Drain and let cool. Then cut the potatoes in half.
- New potatoes: 16 pieces
3
Preheat the grill.
4
Cut each slice of bacon into 4 strips and wrap them around each half of the potato. Put 4 pieces on each skewer. Brush with olive oil on top and fry for 3-4 minutes on both sides or until golden brown.
- Smoked bacon: 8 pieces
- Olive oil: to taste
5
For the sauce, chop the tarragon leaves and mix with mayonnaise, chopped anchovy fillet, and mustard. Mix everything well with 1 tablespoon of hot water and pour over the skewers.
- Tarragon leaves: 1 tablespoon
- Mayonnaise: 125 g
- Canned Anchovy Fillets: 3 pieces
- Dijon mustard: 0.5 teaspoon