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
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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