Golden fried potatoes with tarragon vinegar

There are a few extra steps to cooking these - but it's worth it! The result are crisp, golden potato chunks, with a dusting of herbs and salt. Serve them with an easy tarragon vinegar for the prefect salt and vinegar potato experience

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  30 minutes

• difficulty

  Mid

Ingredients

• ¾ cup Champagne vinegar or white wine vinegar
• 8 sprigs fresh tarragon
• 900 g (2 lb) russet potatoes, peeled, cut into 2.5 cm (1 inch) pieces
• Duck fat, for deep-frying
• 2 sprigs rosemary, cut into 1/2-inch pieces
• 3 tsp chopped fresh flat-leaf parsley
• Flaky salt or fleur de sel

Instructions

1. In small saucepan, bring vinegar and 1 tsp salt to a simmer over medium heat. Remove from heat and pour over tarragon in small bowl. Set tarragon vinegar aside to cool completely.
2. In large pot, add potatoes, 2 tsp salt and cold water to cover potatoes by 2.5 cm (1 inch). Bring to a boil over medium-high heat. Reduce heat to a simmer and cook potatoes until they are cooked through and tender but not falling apart, about 6 minutes. Drain potatoes from water and arrange in single layer on sheet pan lined with kitchen towel. Cool completely.
3. In large dry pot, heat 7.5 cm (3 inches) duck fat over medium-high heat to 150°C (300°F). Add potatoes and cook, stirring occasionally, for 8 to 10 minutes, or until potatoes are completely tender and light golden brown in color. Using slotted spoon, transfer potatoes to sheet pan and cool slightly.
4. Increase oil temperature to 190°C (375°F). Fry potatoes 3 to 4 minutes, or until deep golden brown and crispy. During final 30 seconds of frying, add rosemary to oil. Using slotted spoon, transfer potatoes and rosemary to bowl and toss with parsley, salt and freshly ground black pepper. Serve with tarragone vinegar on the side.

Note

• Make-Ahead: Potatoes can be cooked in water, drained and cooled up to 2 days ahead of frying, covered and refrigerated.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.