The Best Crispy Potatoes

May 24, 2021

This recipe for crispy potatoes is inspired by a dish served at Cafe Plein Air, a small outdoor French-inspired eatery in Brooklyn. At the restaurant, they’re served piping hot, perfumed with rosemary, and served with a big dollop of mayonnaise. These potatoes are delicately soft in the center and deeply crispy on the outside--so crispy they’re reminiscent of the coveted darker brown pieces in a bag of kettle chips. You’ll need small, tender potatoes for this recipe, exactly like the ones in your Local Roots weekly harvest. Do yourself a favor and make these. They’re the best potatoes you’ll ever eat. 


1-1.5lb small potatoes

2 cups vegetable oil


For the mayonnaise:

1 egg yolk

1 cup grapeseed oil

2 tsp. rice vinegar

Zest of one lemon 

1 tsp. salt


  1. Preheat the oven to 425°F 
  2. Scrub the potatoes clean. 
  3. Place the potatoes whole on a sheet tray and roast for 20 minutes, or until a fork pierces easily through the flesh. Timing may vary depending on the size of your potatoes.
  4. Remove potatoes from the oven and let them cool for 5 minutes. 
  5. While the potatoes are still warm, gently smash them using a fork, a potato masher, or the flat side of a knife. 
  6. Transfer smashed potatoes and potato bits to a sheet tray and place in the fridge until completely cool. 
  7. Meanwhile, make the mayonnaise. In a blender, blitz the egg yolk, rice vinegar, and salt. Keep the blender on and slowly drip the oil into the blender. 
  8. When a quarter of the oil has been added and the mixture begins to thicken, add the oil in a small stream until thick. 
  9. If needed, add a tablespoon or two of water to the mayonnaise if it’s too thick. Finally, mix in the lemon zest. 
  10. To fry the potatoes, heat vegetable oil in a deep cast iron pan or a dutch oven until the temperature reaches 350°F on a thermometer. 
  11. Fry the potatoes in two batches, for about 5-7 minutes or until dark brown and crispy, gently turning them in the oil. 
  12. Remove the potatoes from the oil with a small sieve and transfer to a large bowl. Season with salt and toss to coat. 
  13. Repeat with the remaining potatoes. 
  14. Serve hot with a large dollop of mayonnaise. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

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