Fried Fingerling Potatoes with Tarragon Sauce

The humble potato shines in this dish!  It originated in South America (on the border between Bolivia and Peru) along the slopes of the central Andes nearly 8,000 years ago. What’s more amazing is that “what we know as the potato contains just a fragment of the genetic diversity found in the seven recognized potato species and the 5,000 potato varieties still grown in the Andes”.

Tarragon has a slight tart flavor with a spicy anise aroma. French tarragon is the one to use in culinary dishes as others are too bitter to eat. If there’s no distinct anise aroma or tangy taste it’s most probably Russian or Mexican. It is excellent in dressings and sauces, with fish, chicken, veal, and egg dishes.   Freeze tarragon for future use by chopping the leaves, mix with a little water and put into ice cube trays in the freezer.  Serve these as shown or let your friends dip the potato in the sauce…just watch out for the ones who double-dip!    Enjoy!

Serves 12
adapted from Bon Appétit

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

In a large saucepan bring potatoes, 1/4 cup sea salt, and water to a boil. Cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise.

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. Heat remaining 1 1/2 teaspoon 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.

Pour vegetable oil into a large pot to a depth of 2 inches. Attach a deep-fry thermometer to the side of the pot and heat oil over medium heat until thermometer registers 190c (375f). 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.

The Culinary Chase’s Note:  Finger food at its best! You can easily make the tarragon sauce the day before and the potatoes as well.  Choose capers that are small as the larger ones are stronger in flavor and less aromatic.

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