Fried Fingerling Potatoes with Tarragon Sauce
Crispy fried fingerling potatoes served with a homemade tarragon-infused mayonnaise sauce and topped with crispy fried capers. This elegant side dish combines the earthiness of potatoes with a rich, herbal sauce.
Ingredients
- •1 pound small fingerling potatoes
- •¼ cup kosher salt
- •1 large egg yolk
- •1 teaspoon fresh lemon juice
- •1 pinch Coarse sea salt
- •½ cup extra-virgin olive oil
- •1 tablespoon finely chopped shallot
- •½ teaspoon finely chopped fresh tarragon
- •1 pinch Freshly ground black pepper
- •1½ tablespoon drained capers
- •2 cup Vegetable oil or grapeseed oil
Cooking Instructions
- 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.
12 min
- 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.
10 min
- 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, 2-3 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.
3 min
- 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, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
15 min
- 5.
Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
5 min
