Wrap the Russet potato in foil, bake at 400 degree, until tender. Whip crème fraiche til firm, chill in the refrigerator. Puree tarragon and parsley with ½ cup oil; Crack egg, harvest the egg yolk. Pour the green oil into a 1/6 pan, gently put the egg yolks in the green oil, cover with plastic. Set the circulator at 64 C, set the 1/6 pan in the water bath, cook for 1.5 hours.
Peel and dice 2 apples; heat up a sauté pan over medium heat, brown 3oz butter, sauté the diced apples till tender, season with salt. While the apple mixture is warm, blend it til smooth in a blender, add the rest of cold butter at the end. Keep the apple butter warm. Small-dice bacon and onion in a sauté pan over medium heat, render the bacon still almost crispy, remove the bacon from heat. Drain the bacon fat, leave about 1tbsp in the pan, and sweat the onion till translucent, set aside.
After the baked potato is done, peel the potato and mash the potato with a fork. Fold in the sweated onion and bacon into the potato, add 1 whole egg and season with salt and pepper. Set up 3 pans, one with potato starch, one with egg wash (Whip 2 whole eggs with ½ cup of water), the last one with golden potato crusting. Scoop out about 2tbsp of potato mixture, roll it into a football shape, roll in potato starch first, shake off the excess, then egg wash, and follow by golden-crusting last. Fry the croquette in 360 degree oil, till golden. Slice the apple with mandolin into thin half-moon for garnish. Pick 5 tarragon leaves for garnish.