Categories: Sides
Ingredients
- 3 large skin-on russet potatoes
- 3 tbsp. Dijon
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
- Peanut oil, for frying
- 1/2 cup thinly sliced scallions
- Flaky sea salt
Directions
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Preheat the oven to 400. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces.
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In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
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In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil to 360. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
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In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat and toss to combine. Pour onto a platter, sprinkle with flaky sea salt and serve.