Fried Fingerling Potatoes With Tarragon Sauce
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
40
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Kosher Salt1 large
Egg Yolk (room temperature)1 tsp
Lemon Juice (fresh)1 tbsp
Shallot (finely chopped)1.5 tbsps
Capers (drained, patted dry)Directions:
1
Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes
2
Drain; let cool completely
3
Halve potatoes lengthwise
4
DO AHEAD: Can be made 1 day ahead
5
Cover and chill
6
Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl
7
Gradually whisk in 1/2 cup olive oil until mayonnaise forms
8
Stir in shallot and tarragon
9
Season to taste with pepper
10
DO AHEAD: Can be made 4 hours ahead
11
Cover and chill
12
Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat
13
Add capers and fry, stirring often, until crisp and golden, 2-3 minutes
14
Using a slotted spoon, transfer capers to paper towels to drain
15
DO AHEAD: Can be made 4 hours ahead
16
Let stand at room temperature
17
Pour vegetable oil into a large pot to a depth of 2"
18
Attach a deep-fry thermometer to side of pot
19
Heat oil over medium heat until thermometer registers 375°F
20
Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes
21
Drain on paper towels
22
Season lightly with sea salt
23
Arrange warm potatoes on a platter, cut side up
24
Spoon some mayonnaise over each; sprinkle with capers
25
Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes
26
Drain; let cool completely
27
Halve potatoes lengthwise
28
DO AHEAD: Can be made 1 day ahead
29
Cover and chill
30
Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl
31
Gradually whisk in 1/2 cup olive oil until mayonnaise forms
32
Stir in shallot and tarragon
33
Season to taste with pepper
34
DO AHEAD: Can be made 4 hours ahead
35
Cover and chill
36
Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat
37
Add capers and fry, stirring often, until crisp and golden, 2-3 minutes
38
Using a slotted spoon, transfer capers to paper towels to drain
39
DO AHEAD: Can be made 4 hours ahead
40
Let stand at room temperature
41
Pour vegetable oil into a large pot to a depth of 2"
42
Attach a deep-fry thermometer to side of pot
43
Heat oil over medium heat until thermometer registers 375°F
44
Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes
45
Drain on paper towels
46
Season lightly with sea salt
47
Arrange warm potatoes on a platter, cut side up
48
Spoon some mayonnaise over each; sprinkle with capers