Fried Fingerling Potatoes with Tarragon Sauce
Fried Fingerling Potatoes with Tarragon Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.