Fried Fingerling Potatoes with Tarragon Sauce
Fried Fingerling Potatoes with Tarragon Sauce is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe serves 12. One serving contains 127 calories, 1g of protein, and 11g of fat. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires grapeseed oil, capers, coarse sea salt, and egg yolk. Many people made this recipe, and 211 would say it hit the spot. From preparation to the plate, this recipe takes about 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so great. Fingerling Potatoes With Chives And Tarragon, Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette, and Pan-Fried Honey-Lemon Fingerling Potatoes and Leeks are very similar to this recipe.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
Freshly ground black pepper
1 1/2 tablespoons drained capers, patted dry
Coarse sea salt
1 large egg yolk, room temperature
1 pound small fingerling potatoes
1/2 teaspoon finely chopped fresh tarragon
Vegetable oil or grapeseed oil (for frying)
1/4 cup kosher salt
1 teaspoon fresh lemon juice
1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon finely chopped shallot
Equipment:
whisk
bowl
slotted spoon
paper towels
pot
kitchen thermometer
Cooking instruction summary:
Preparation Bring potatoes, 1/4 cup kosher salt, and8 cups water to a boil in a large saucepanand cook until potatoes are tender, about12 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 apinch of sea salt in a small bowl. Graduallywhisk in 1/2 cup olive oil until mayonnaiseforms. Stir in shallot and tarragon. Seasonto taste with pepper. DO AHEAD: Can bemade 4 hours ahead. Cover and chill. Heat remaining 1 1/2 teaspoons olive oil in a smallskillet over medium-high heat. Add capersand fry, stirring often, until crisp and golden,2–3 minutes. Using a slotted spoon, transfercapers to paper towels to drain. DO AHEAD:Can be made 4 hours ahead. Let stand atroom temperature. Pour vegetable oil into a large pot to adepth of 2". Attach a deep-fry thermometerto side of pot. Heat oil over medium heatuntil thermometer registers 375°F. Working inbatches, fry potatoes until crisp and darkgolden brown, 3–4 minutes. Drain on papertowels. Season lightly with sea salt. Arrange warm potatoes on a platter, cutside up. Spoon some mayonnaise over each;sprinkle with capers.
Step by step:
1. Bring potatoes, 1/4 cup kosher salt, and8 cups water to a boil in a large saucepanand cook until potatoes are tender, about12 minutes.
2. Drain; let cool completely.Halve potatoes lengthwise. DO AHEAD:Can be made 1 day ahead. Cover and chill.
3. Whisk egg yolk, lemon juice, and apinch of sea salt in a small bowl. Graduallywhisk in 1/2 cup olive oil until mayonnaiseforms. Stir in shallot and tarragon. Seasonto taste with pepper. DO AHEAD: Can bemade 4 hours ahead. Cover and chill.
4. Heat remaining 1 1/2 teaspoons olive oil in a smallskillet over medium-high heat.
5. Add capersand fry, stirring often, until crisp and golden,2–3 minutes. Using a slotted spoon, transfercapers to paper towels to drain. DO AHEAD:Can be made 4 hours ahead.
6. Let stand atroom temperature.
7. Pour vegetable oil into a large pot to adepth of 2". Attach a deep-fry thermometerto side of pot.
8. Heat oil over medium heatuntil thermometer registers 375°F. Working inbatches, fry potatoes until crisp and darkgolden brown, 3–4 minutes.
9. Drain on papertowels. Season lightly with sea salt.
10. Arrange warm potatoes on a platter, cutside up. Spoon some mayonnaise over each;sprinkle with capers.
Nutrition Information:
covered percent of daily need
