Fried Fingerling Potatoes With Tarragon Sauce

• 1 pound small fingerling potatoes
• 1/4 cup kosher salt
• 1 large egg yolk, room temperature
• 1 teaspoon fresh lemon juice
• Coarse sea salt
• 1/2 cup plus 1 1/2 teaspoons 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)

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:
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:
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.
4. Can be made 4 hours ahead. Let stand at room temperature.
5. 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 375u0b0F. Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
6. Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.

potatoes, kosher salt, egg yolk, lemon juice, salt, extravirgin olive oil, shallot, fresh tarragon, freshly ground black pepper, capers, vegetable oil

Taken from www.epicurious.com/recipes/food/views/fried-fingerling-potatoes-with-tarragon-sauce-367735 (may not work)