Fried Fingerling Potatoes with Tarragon Sauce

Name: Fried Fingerling Potatoes with Tarragon Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small fingerling potatoes; ¼ cup kosher salt; 1 large egg yolk; 1 teaspoon fresh lemon juice; 1 pinch Coarse sea salt; ½ cup extra-virgin olive oil; 1 tablespoon finely chopped shallot; ½ teaspoon finely chopped fresh tarragon; 1 pinch Freshly ground black pepper; 1½ tablespoon drained capers; 2 cup Vegetable oil or grapeseed oil

Crispy fried fingerling potatoes served with a homemade tarragon-infused mayonnaise sauce and topped with crispy fried capers. This elegant side dish combines the earthiness of potatoes with a rich, herbal sauce.

4 servings

45 min

Published October 4, 2025

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Ingredients

•1 pound small fingerling potatoes
•¼ cup kosher salt
•1 large egg yolk
•1 teaspoon fresh lemon juice
•1 pinch Coarse sea salt
•½ cup extra-virgin olive oil
•1 tablespoon finely chopped shallot
•½ teaspoon finely chopped fresh tarragon
•1 pinch Freshly ground black pepper
•1½ tablespoon drained capers
•2 cup Vegetable oil or grapeseed oil

Cooking Instructions

1.
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.
12 min
2.
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.
10 min
3.
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.
3 min
4.
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.
15 min
5.
Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.
5 min

Ingredients

•1 pound small fingerling potatoes

•¼ cup kosher salt

•1 large egg yolk

•1 teaspoon fresh lemon juice

•1 pinch Coarse sea salt

•½ cup extra-virgin olive oil

•1 tablespoon finely chopped shallot

•½ teaspoon finely chopped fresh tarragon

•1 pinch Freshly ground black pepper

•1½ tablespoon drained capers

•2 cup Vegetable oil or grapeseed oil

Cooking 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.

12 min

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.

10 min

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.

3 min

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.

15 min

Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.

5 min