Jw potatoes, mabel’s style recipe

Step by Step

Step 1

Preheat the oven to 400 degrees F. 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. (This step can be done a day in advance; refrigerate the potatoes until needed.)

Step 2

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.

Step 3

In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. 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.

Step 4

In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.

Ingredient

Skin-on russet potatoes

3 large 3 large
Sherry vinegar

4 cup 4 cup
Extra-virgin olive oil peanut oil or lard

3 cup 3 cup
Thinly sliced scallions

2 cup 2 cup
Dijon mustard

3 tablespoons 3 tablespoons

Jw potatoes, mabel’s style recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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