Usuba
Potato skewers with bacon and tarragon sauce
Crispy skewers of young potatoes wrapped in smoked bacon, served with a fragrant sauce made from mayonnaise, anchovies, and tarragon. The dish is grilled and served hot.
- Total
- 30 min
- Standard serving
- 369.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Soak bamboo skewers in cold water for 30 minutes.
- 2
Step 2
Place the potatoes in a pot with lightly salted water. Bring to a boil, reduce heat and cook for 10 minutes until soft.
Drain the water, let the potatoes cool, then cut each potato in half.
- 3
Step 3
Heat the grill.
- 4
Step 4
Cut each bacon slice into 4 strips. Wrap the bacon strips around each potato half.
Thread 4 pieces of potato with bacon onto each skewer. Brush with olive oil.
Grill for 3–4 minutes on each side until golden brown.
- 5
Step 5
For the sauce, chop the tarragon leaves. Mix with mayonnaise, chopped anchovy fillets, and mustard.
Add 1 tablespoon of hot water and stir well.
Pour the sauce over the finished skewers and serve.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
