FRIED FINGERLING POTATOES WITH TARRAGON SAUCE
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Side Fry Quick & Easy Tarragon Party Capers Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
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Laxman Chand
[email protected]These potatoes were so delicious! I loved the crispy coating and the fluffy interior. The tarragon sauce was also very good, and it really complemented the potatoes.
Lexi Kollie
[email protected]This recipe was a bit too complicated for my taste. I think I'll stick to my usual fried potato recipe.
First Lady
[email protected]These potatoes were amazing! The crispy texture and the flavorful tarragon sauce were the perfect combination. I will definitely be making this recipe again.
Mennatallah khaled
[email protected]I thought the potatoes were a bit too crispy for my taste, but the tarragon sauce was very good. I'll definitely try this recipe again, but I'll cook the potatoes for a shorter amount of time next time.
Vee Slash
[email protected]This is a great recipe! The potatoes were crispy and delicious, and the tarragon sauce was the perfect accompaniment. I will definitely be making this again.
Nowarugaba Frank
[email protected]The potatoes were a bit bland for my taste, but the tarragon sauce was amazing. I'll definitely try this recipe again, but I'll add some more seasonings to the potatoes.
P Cross
[email protected]These potatoes were so good! I loved the crispy texture and the flavorful tarragon sauce. I will definitely be making this recipe again.
John Temesgen
[email protected]I thought the potatoes were a bit too greasy for my taste, but the tarragon sauce was delicious. I'll definitely try this recipe again, but I'll use less oil next time.
1p ryft
[email protected]This was my first time making fried fingerling potatoes, and they turned out great! The recipe was easy to follow, and the potatoes were cooked to perfection. The tarragon sauce was also very good, and it really complemented the potatoes.
hopper
[email protected]I've made this recipe several times now, and it's always a hit. The potatoes are always perfectly crispy, and the tarragon sauce is divine. I highly recommend this recipe!
Ed Bradley
[email protected]These fried fingerling potatoes with tarragon sauce were an absolute delight! The potatoes were crispy on the outside and fluffy on the inside, and the tarragon sauce added a bright and herbaceous flavor.