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TANGY TARRAGON DEVILED POTATOES

The Spice Kitchen
by Katie Luber & Sara Engram
These deviled potatoes make great appetizers. Select potatoes that are similar in shape and size to a large egg.
Makes 24 deviled potatoes
 

INGREDIENTS

· 14 small red potatoes
· 1 tablespoon olive oil
· 1 teaspoon kosher salt
· 1/4 cup sour cream
· 2 teaspoons fresh lemon juice
· 2 teaspoons minced shallots
· 1 teaspoon Dijon mustard
· 1 teaspoon sugar
· 1 teaspoon tarragon
· 1/4 teaspoon coarse black pepper, plus extra for garnish
· Salt
 

DIRECTIONS

Preheat the oven to 350°F. Place the potatoes in a medium bowl. Drizzle the olive oil over the potatoes and toss the potatoes until thoroughly coated. Sprinkle 1 teaspoon of kosher salt over the potatoes and gently toss to coat. Place the potatoes onto a large baking sheet. Bake the potatoes until tender, 40 to 45 minutes. Remove the potatoes from the oven and let cool for 15 minutes.

Slice each potato in half lengthwise. Using a 1/2 teaspoon measuring spoon, scoop out the center from each potato half, leaving the shell intact, and place it in a medium bowl. Discard 4 of the potato skin shells and set the remaining shells aside. Add the sour cream, lemon |uice, shallots, mustard, sugar, tarragon, and 1/4 teaspoon of pepper to the bowl of potatoes and, using a potato masher, mash until thoroughly combined. Season the potato mixture with salt to taste.

Arrange the potato skin shells cut side up on a serving plate. Spoon the potato mixture into each of the potato shells. Garnish the top of each deviled potato with coarse black pepper. Serve the deviled potatoes at room temperature.