Crispy Potatoes with Shallots

fried potatoes with shallots

Serves 4

3 medium shallots, peeled

2/3 cup white vinegar

1 tablespoon granulated sugar

5 medium Baker potatoes, scrubbed clean

1 quart Canola oil

Kosher salt

Preheat the oven to 350 F.

Cook the potatoes: Place the potatoes in the oven and bake until tender when pierced in the center with the tip of a knife, 45 minutes to 1 hour. Set the potatoes aside to cool.

Prepare the potatoes: Cut the potatoes in half lengthwise and break the flesh up with your fingers so there are some large and some small pieces. This should feel somewhat “organic” and therefore the pieces irregular in shape. Separate the potatoes into 2 piles, large pieces in one, smaller in the other.

Marinate the shallot slices: Place the onion, “root” end down, on a flat surface and cut it in half in half. Slice the onion fairly thin {about 1/8 inch}. Pour the vinegar and sugar into a small saucepan and bring to a boil, stirring to make sure the sugar has dissolved. Pour the vinegar mix into a medium bowl and stir in the onions and set aside.

Prepare the fryer: Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer). Heat the oil slowly over low heat to 375 F. Use a thermometer to monitor the temperature.

Line a baking sheet with a kitchen towel to drain the potatoes and shallots once they are cooked.

Fry the potatoes: Drop the potatoes, in small batches, into the oil. Fry the larger pieces first because they will take longer. Fry until crispy, turning on both sides with a slotted metal spoon. Drain them on the lined baking sheet. Season with salt immediately. When all of the potatoes, big and small, are fried, toss the shallots in the oil and fry for 1 minute or so until slightly crispy. Remove them with the slotted spoon, drain and toss with the potatoes. Sprinkle with the vinegar from the shallots. Pile into a bowl.

Serve immediately.

For Alexandra Guarnaschelli’s full story, Click Here