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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)
Directions:View on Epicurious
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