“These potatoes are modeled after chef Jonathan Waxman’s. By a mile, his are the best fried potatoes you’ll ever pop in your mouth,” says Michael.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 large skin-on russet potatoes
- 3 tablespoons dijon mustard
- 1/4 cup sherry vinegar
- 1/3 cup extra-virgin olive oil Peanut oil or lard, for frying
- 1/2 cup thinly sliced scallions
- Flaky sea salt (such as Maldon)
Instructions
- Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
- In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
- In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel–lined plate.
- In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 318 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 560 mg |
Reviews
So, so good! Definitely don’t need all of the vinaigrette so I will cut down on those ingredients. Absolutely a keeper!
These are fabulous! Crunchy outside and creamy inside with just a tang of flavor with the sauce. Don’t overdue the sauce on the potatoes, you can serve extra on the side. My guest raved. I will definitely make these again.
These sound amazing! Can’t rate because I haven’t made them but 1/3 cup oil for frying does not equal 4” in any pot. Typo???