Fried Fingerling Potatoes with Tarragon Sauce

Ingredients for Fried Fingerling Potatoes with Tarragon Sauce

• 450g small fingerling potatoes

• 40g kosher salt

• 1 large egg yolk, room temperature

• 1 teaspoon fresh lemon juice

• Coarse sea salt

• 120ml plus 1 1/2 teaspoons extra-virgin olive oil

• 1 tablespoon finely chopped shallot

• 1/2 teaspoons finely chopped fresh tarragon

• Nymalen svartpeppar

• 1 1/2 tablespoons drained capers, patted dry

• Vegetable oil or grapeseed oil (for frying)

Bring potatoes, 60ml kosher salt, and 1925ml 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 120ml 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 191°C. 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.

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