Paula Deen Italian Potatoes

Paula Deen Italian potatoes are tangy, herby marinated red potatoes tossed with olive oil and tarragon vinegar, ready after a hands-off 9 hours 5 minutes. They're an easy make-ahead side dish for potluck, cookout or church supper, and there's no mayo or fridge needed.

Let the potatoes sit in the dressing on the counter for at least 4 hours, because that's when the garlic, vinegar and mustard soak all the way in. Stir them every hour and keep them out of the fridge, or the olive oil goes cloudy and the flavor stays flat.

Paula's dressing has no mayonnaise, so the potatoes stay bright and tangy instead of heavy. Dry mustard and Worcestershire sauce add a savory backbone, while a scant tablespoon of sugar rounds off the sharp tarragon vinegar.

Paula Deen Italian Potatoes

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

230

kcal

Tender red potatoes soak up a garlicky olive oil and tarragon vinegar dressing as they sit through the day. Parsley and green onions keep each bite fresh, and the dressing leaves them glossy and tangy rather than creamy.

Ingredients

• 1/2 cup fresh parsley, chopped
  

• 14 to 15 large red potatoes (about 5 lbs)
  

• 1/2 cup green onions, chopped
  

• 3 large cloves garlic, thinly sliced
  

• 1 heaping teaspoon salt
  

• 1/2 teaspoon dry mustard
  

• 1 scant tablespoon sugar
  

• 1 tablespoon Worcestershire sauce
  

• 1 cup Olive oil
  

• 1/2 cup tarragon vinegar
  

Directions

• Boil the potatoes: Boil 14 to 15 large red potatoes (about 5 pounds) until tender, which takes approximately 30 to 45 minutes. Then drain them and let them cool enough to handle.
• Cut the potatoes: Peel the potatoes if you like, though the red skins look pretty in the bowl. Then cut them into 1-inch chunks and spread them in a large bowl.
• Add the herbs: Sprinkle 1/2 cup chopped fresh parsley and 1/2 cup chopped green onions over the potatoes. That way the herbs get tossed in evenly once the dressing goes on.
• Mix the sauce: Combine 3 thinly sliced garlic cloves, 1 heaping teaspoon salt, 1/2 teaspoon dry mustard, 1 scant tablespoon sugar, 1 tablespoon Worcestershire sauce, 1 cup olive oil and 1/2 cup tarragon vinegar in a bowl. Whisk until the sugar and salt dissolve.
• Dress the potatoes: Pour the sauce over the potatoes and herbs, then stir well. Every chunk should be coated, so scrape the bottom of the bowl as you go.
• Marinate all day: Let the potatoes stand at room temperature all day, or at least 4 hours, stirring every hour. Do not refrigerate them, since the olive oil would turn cloudy and stiff.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why shouldn't Italian potatoes go in the refrigerator?

Paula's recipe says not to refrigerate them, and the olive oil is the reason. Cold makes it cloudy and stiff, so the dressing stops coating the potatoes. They taste best at room temperature as they marinate.

Can I use a different vinegar if I don't have tarragon vinegar?

White wine vinegar is the closest swap, since it has a similar light, clean tang. You'll lose the faint anise note from the tarragon, so add a pinch of dried tarragon if you have it.

Do I have to peel the red potatoes?

No, peeling is optional in the recipe. Red potato skins are thin and tender, so most people leave them on for color and a little texture.

Can I make these the night before?

Yes, but the recipe is built around a day on the counter, so mix them in the morning for dinner. If you're serving them at a party, make them 4 to 8 hours ahead and stir every hour.

What's the biggest mistake with this recipe?

Cutting the standing time short is the most common one. Four hours is the minimum, because the potatoes need that long to soak up the garlic and vinegar, and without it they taste like plain boiled potatoes.