Grilled Finglering Potatoes with Creamy Tarragon Vinaigrette
It is National Fried Chicken Day ya’ll! How are you going to celebrate?
I’m going to celebrate like any good woman should, barefoot in the kitchen.
Well, barefoot and in bikini bottoms with a long sleeve shirt on.
It is insanely hot out today (bikini bottoms) and I’ll be slaving over a boiling pot of oil (long sleeve shirt).
How does one become aware that it is National Fried Chicken Day?
Your fried chicken loving, youngest brother sends you a text message telling you it is. And then he demands that you make him some since he’ll be home.
But, I’ve already made fried chicken for the blog, so I will NOT be posting a fried chicken recipe.
You know that whole NEW food thing and all. But, I do have a phenomenal recipe on hand for a great fried chicken side dish.
One where you don’t have to worry about burning yourself on a giant vat of bubbling oil.
You will need…
1/4 cup white wine vinegar
Water as needed
1 tablespoon chopped shallot
1 tablespoon mustard
1 tablespoon mayonnaise
2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish
1/2 cup olive oil, plus more as needed
Salt and freshly cracked black pepper
12 fingerling potatoes, par-boiled and halved
(Parboiling is where you get them slightly cooked, but not cooked completely. You can do this by microwaving them for about 10 minutes or boiling them till they are slightly soft.)
Start by preheating a grill to medium heat.
Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth.
With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
Brush the potatoes with some oil and season them with salt and black pepper, to taste.
Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through.
Transfer them to a platter and immediately drizzle with the vinaigrette.
Garnish with a few tarragon leaves and serve.
That’s right. I'll be cooking in my bikini bottoms. Summer is here people. Get used to it.
Love and Beer Floats