Fried Fingerling Potatoes with Tarragon Sauce

Name: Fried Fingerling Potatoes with Tarragon Sauce
Yield: 4 servings
Ingredients: 1 1 pound small fingerling potatoes; 1 1/4 cup kosher salt; 1 1 large egg yolk, room temperature; 1 1 teaspoon fresh lemon juice; 1 Coarse sea salt; 1 1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil; 1 1 tablespoon finely chopped shallot; 1 1/2 teaspoon finely chopped fresh tarragon; 1 Freshly ground black pepper; 1 1 1/2 tablespoons drained capers, patted dry; 1 Vegetable oil or grapeseed oil (for frying)

From the kitchen of Carly

Crispy fingerling potatoes meet silky tarragon aioli in this elegant bistro-style side. Boiled until tender, then pan-fried golden, these potatoes are dressed with a bright, herbaceous mayonnaise studded with briny capers. Simple, French-leaning, entirely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound small fingerling potatoes
11/4 cup kosher salt
11 large egg yolk, room temperature
11 teaspoon fresh lemon juice
1Coarse sea salt
11/2 cup plus 1 1/2 teaspoons extra-virgin olive oil
11 tablespoon finely chopped shallot
11/2 teaspoon finely chopped fresh tarragon
1Freshly ground black pepper
11 1/2 tablespoons drained capers, patted dry
1Vegetable oil or grapeseed oil (for frying)

Instructions

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.