Crispy Potatoes Recipe

1. Prep and initial simmer

Peel potatoes if desired (skins can be left on for texture). Cut into even 2.5–3 cm (1-inch) chunks. Place potatoes in a large saucepan and cover with cold water by about 2 cm. Add 2 tablespoons kosher salt. Bring to a gentle simmer over medium heat and cook until just tender at the edges but still firm in the center, about 8–10 minutes depending on size. Do not boil vigorously to avoid breaking them.

2. Ice bath and drain

Prepare an ice bath (bowl with ice and cold water). Drain the potatoes into a colander and immediately transfer them to the ice bath to stop cooking. Cool completely, about 5 minutes. Drain well and spread on a tray lined with paper towel. Let air-dry for 10–15 minutes; excess surface moisture will make the next step more effective.

3. First dry in oven (crispen)

Preheat the oven to 200°C (390°F). Arrange the cooled potatoes on a baking sheet in a single layer and roast for 20–25 minutes, turning once halfway, until the surfaces begin to look dry and slightly golden. This step firms the surface and removes more moisture for crisping. Remove from oven and let cool to room temperature (about 10 minutes).

4. Deep-fry to cook through

In a heavy-bottomed saucepan or deep fryer, heat the neutral oil to 150°C (300°F). Fry the pre-roasted potatoes in batches for 4–6 minutes until pale golden and cooked through. Keep them warm on a rack or tray lined with paper towel. Allow to cool again for at least 10 minutes (this staged cooling helps form the crunchy exterior).

5. Final fry for crispness

Increase oil temperature to 190–195°C (375–385°F). Fry the potatoes in batches for 2–3 minutes, or until deeply golden-brown and very crisp. Remove with a slotted spoon and drain briefly on paper towel or a rack. While still hot, toss gently with the 2 tablespoons melted butter, crushed garlic cloves (remove skins if desired) and rosemary sprigs to infuse flavor for 1–2 minutes. Discard rosemary sprigs and garlic or leave small pieces if you want them served (note: may contain pits — ensure no hard pieces remain). Finish with fine sea salt and freshly ground black pepper to taste.

1. Make tarragon reduction

Combine the white wine vinegar, dry white wine, minced shallot and half the chopped tarragon in a small saucepan. Simmer gently until reduced to about 1 tablespoon of liquid, then strain into a heatproof bowl, pressing to extract flavor. Discard solids and let the reduction cool slightly.

2. Emulsify egg yolks

Place the egg yolks and the warm tarragon reduction in a heatproof bowl set over a barely simmering water bath (bowl should not touch the water). Whisk constantly until the yolks thicken slightly and are warm to the touch (ribbon stage), about 3–4 minutes.

3. Finish with butter and citrus

Remove the bowl from the heat. Very gradually whisk in the cold cubed butter, a few cubes at a time, allowing each addition to emulsify before adding more. Once all butter is incorporated, stir in the remaining chopped tarragon, optional chervil, lemon juice and orange zest. Season with 1 teaspoon salt and white pepper or a pinch of cayenne to taste. If the sauce is too thick, whisk in 1–2 teaspoons of warm water to loosen. Keep warm (not hot) until serving.