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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MD MX Ramzan
[email protected]I've made this recipe several times, and it's always a hit. The potatoes are always crispy and flavorful, and the tarragon sauce is delicious.
Mehedi Hasan
[email protected]These potatoes are so easy to make, and they're always a crowd-pleaser. I love serving them at parties or potlucks.
Daniel Doberty
[email protected]I'm a big fan of fingerling potatoes, and this recipe did not disappoint. The potatoes were crispy and flavorful, and the tarragon sauce was a perfect complement.
RAFI RITU
[email protected]Overall, I thought this recipe was just okay. The potatoes were good, but not great. I probably won't make them again.
LuCkYy giRrllL Luckk
[email protected]These potatoes were a lot of work to make, and I'm not sure they were worth it. I think I'll stick to my old potato recipe.
BdR Papa Tiger
[email protected]The tarragon sauce was a bit too tangy for my taste. I think I'll try using a different herb next time.
anup gupta
[email protected]I'm not sure what went wrong, but my potatoes didn't come out crispy at all. They were still tasty, but not what I was expecting.
Noel Satchell
[email protected]This recipe is a keeper! I'll definitely be making these potatoes again and again.
Maro elhaggan
[email protected]I had some leftover potatoes, so I reheated them in the oven the next day. They were just as good as the first time I made them.
Gavin Scollard
[email protected]These potatoes are so crispy and addictive. I could eat them all day long.
Qu33n Baloch
[email protected]I'm not a big fan of tarragon, so I used chives in the sauce instead. It was still delicious!
Galactic
[email protected]I made these potatoes for a potluck and they were gone in minutes! Everyone loved them.
Beautiful Noise Relaxation
[email protected]The tarragon sauce is the perfect complement to the potatoes. It's light and flavorful, without being too overpowering.
Barikui Nwanam
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make these potatoes perfectly.
Zahir Zahir
[email protected]These fingerling potatoes were a hit at my dinner party! The crispy exterior and fluffy interior were perfect, and the tarragon sauce added a delicious herby flavor.