Fried Fingerling Potatoes with Tarragon Sauce

Ingredients

• 12 servings pepper black freshly ground
• 1.5 tablespoons capers dry drained
• 12 servings sea salt 
• 1 large egg yolk room temperature
• 1 pound fingerling potatoes 
• 0.5 teaspoon tarragon fresh finely chopped
• 12 servings vegetable oil for frying
• 0.3 cup kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.5 cup olive oil extra virgin extra-virgin
• 1 tablespoon shallots finely chopped

Equipment

• bowl
• paper towels
• whisk
• pot
• kitchen thermometer
• slotted spoon

Directions

1. Bring potatoes, 1/4 cup kosher salt, and8 cups water to a boil in a large saucepanand cook until potatoes are tender, about12 minutes.
2. Drain; let cool completely.Halve potatoes lengthwise. DO AHEAD:Can be made 1 day ahead. Cover and chill.
3. Whisk egg yolk, lemon juice, and apinch of sea salt in a small bowl. Graduallywhisk in 1/2 cup olive oil until mayonnaiseforms. Stir in shallot and tarragon. Seasonto taste with pepper. DO AHEAD: Can bemade 4 hours ahead. Cover and chill.
4. Heat remaining 1 1/2 teaspoons olive oil in a smallskillet over medium-high heat.
5. Add capersand fry, stirring often, until crisp and golden,2–3 minutes. Using a slotted spoon, transfercapers to paper towels to drain. DO AHEAD:Can be made 4 hours ahead.
6. Let stand atroom temperature.
7. Pour vegetable oil into a large pot to adepth of 2". Attach a deep-fry thermometerto side of pot.
8. Heat oil over medium heatuntil thermometer registers 375°F. Working inbatches, fry potatoes until crisp and darkgolden brown, 3–4 minutes.
9. Drain on papertowels. Season lightly with sea salt.
10. Arrange warm potatoes on a platter, cutside up. Spoon some mayonnaise over each;sprinkle with capers.