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:

Quickview
149k Calories
1g Protein
11g Total Fat
11g Carbs
8% Health Score
Limit These
Calories
149k
7%

Fat
11g
17%

  Saturated Fat
1g
10%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
15mg
5%

Sodium
2585mg
112%

Get Enough Of These
Protein
1g
4%

Vitamin C
102mg
125%

Vitamin A
2358IU
47%

Vitamin E
2mg
19%

Vitamin B6
0.34mg
17%

Folate
43µg
11%

Fiber
2g
10%

Vitamin K
10µg
10%

Potassium
324mg
9%

Manganese
0.16mg
8%

Vitamin B3
1mg
6%

Vitamin B2
0.09mg
5%

Vitamin B1
0.07mg
5%

Phosphorus
47mg
5%

Magnesium
18mg
5%

Iron
0.78mg
4%

Vitamin B5
0.39mg
4%

Copper
0.06mg
3%

Zinc
0.35mg
2%

Calcium
14mg
1%

Selenium
1µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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