Fried Fingerling Potatoes with Tarragon Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Fried capers lend a light, salty crunch to these addictive little bites. Ingredients:
1 pound small fingerling potatoes |
1/4 cup kosher salt |
1 large egg yolk, room temperature |
1 teaspoon fresh lemon juice |
coarse sea salt |
1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil |
1 tablespoon finely chopped shallot |
1/2 teaspoon finely chopped fresh tarragon |
freshly ground black pepper |
1 1/2 tablespoons drained capers, patted dry |
vegetable oil or grapeseed oil (for frying) |
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. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
3. Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 23 minutes. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
4. Pour vegetable oil into a large pot to a depth of 2 . Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°F. Working in batches, fry potatoes until crisp and dark golden brown, 34 minutes. Drain on paper towels. Season lightly with sea salt.
5. Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
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