Crispy Herb-Infused Fried Potatoes with Mustard Dressing

Ingredients

• 2 lb Potatoes (Yukon Gold or new potatoes) (washed, sorted by size, skins left on)
• 4 cup Chicken or vegetable stock (can use bouillon cube dissolved in water)
• 1 tbsp Salt
• 2 tbsp Butter (or oil for vegan version)
• 1 medium Onion (thinly sliced)
• 3 Garlic cloves (minced)
• 2 tbsp Fresh chives (finely chopped)
• 1 small Pickled lemon (thinly sliced)
• 1 tbsp Dijon mustard
• 2 tbsp Mayonnaise
• 1 tsp White wine vinegar
• 1 tbsp Olive oil (for dressing)
• to taste Black pepper

Instructions

1. Sort potatoes by size

   Separate the potatoes into three groups: small, medium, and large. This ensures even cooking later.

   Time: PT5M

2. Prepare flavored stock

   In the large pot combine 4 cups water, the stock (or bouillon), 1 tbsp salt, and the stems of the chives. Bring to a gentle simmer.

   Time: PT5M

3. Simmer potatoes in stock

   Add the largest potatoes first, then medium, then small. Simmer gently, uncovered, until all potatoes are very soft (about 1½ hours).

   Time: PT1H30M

4. Drain potatoes and reserve stock

   Using a colander, drain the potatoes, reserving the flavored stock for later use (e.g., gravy). Let potatoes cool slightly.

   Time: PT5M

5. Lightly crush potatoes

   Place each potato on a cutting board and gently press with the palm of your hand to create shallow ridges—just enough for oil to cling.

   Time: PT5M

6. Caramelize onions and garlic

   Melt 2 tbsp butter (or oil) in a skillet over medium‑high heat. Add sliced onion, sauté 2‑3 minutes, then add minced garlic and cook another minute until fragrant and lightly caramelized.

   Time: PT10M

7. Heat oil for frying

   Fill the deep‑fat fryer or heavy pot with enough oil to submerge the potatoes. Heat to 170 °C (340 °F).

   Time: PT5M

   Temperature: 170°C

8. Fry potatoes until crispy

   Working in batches, lower the crushed potatoes gently into the hot oil. Fry 4–5 minutes, or until golden and crisp. Remove with tongs and let drain on paper towels.

   Time: PT5M

   Temperature: 170°C

9. Drain excess oil

   Place the fried potatoes on a kitchen towel-lined plate to absorb any remaining oil.

   Time: PT5M

10. Prepare mustard‑mayonnaise dressing

    In a mixing bowl whisk together 1 tbsp Dijon mustard, 2 tbsp mayonnaise, 1 tsp white wine vinegar, 1 tbsp olive oil, a pinch of salt and pepper until a thick paste forms.

    Time: PT5M

11. Toss potatoes with dressing and herbs

    Add the hot fried potatoes to the bowl, toss to coat evenly with the dressing. Fold in the chopped chives and thinly sliced pickled lemon.

    Time: PT5M

12. Serve

    Transfer to a serving platter, sprinkle with extra salt and pepper if desired, and serve immediately.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Potatoes (Yukon Gold or new potatoes): Red potatoes, Russet potatoes
• Instead of Chicken or vegetable stock: Homemade stock, Mushroom broth
• Instead of Salt: Sea salt, Kosher salt
• Instead of Butter: Olive oil, Vegetable oil
• Instead of Onion: Shallot, Leek
• Instead of Garlic cloves: Garlic paste
• Instead of Fresh chives: Parsley, Green onion tops
• Instead of Pickled lemon: Pickled lime, Citron
• Instead of Dijon mustard: Whole grain mustard
• Instead of Mayonnaise: Vegan mayo
• Instead of White wine vinegar: Apple cider vinegar, Lemon juice
• Instead of Olive oil: Vegetable oil
• Instead of Black pepper: White pepper

Equipment Needed

• Large pot
• Cutting board
• Chef's knife
• Colander
• Skillet or sauté pan
• Deep‑fat fryer or heavy pot for frying
• Tongs
• Mixing bowl
• Measuring spoons
• Kitchen towel or paper towels

Critical Steps — Do Not Skip

• Sorting potatoes by size for staged cooking
• Simmering potatoes gently until very soft
• Lightly crushing potatoes without mashing
• Maintaining oil at 170 °C for a crisp exterior
• Coating potatoes with dressing while still hot

Chef Tips from the Video

• Use the herb stems in the stock – they impart flavor without waste.
• Dry the potatoes thoroughly after draining; excess moisture prevents crisping.
• For extra crunch, finish the potatoes under a hot broiler for 1‑2 minutes after frying.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat in a hot oven to regain crispness.

Freezer: Not recommended – texture degrades after freezing.

Room temperature: Serve immediately; do not leave out more than 2 hours.

Make-Ahead Tips

• Prepare the flavored stock a day ahead and refrigerate.
• The mustard‑mayonnaise dressing can be whisked up to 24 hours in advance.
• Caramelized onions can be made ahead and stored in the fridge.