JW Potatoes, Mable's Style

4
Servings
40m
Prep Time
2h
Cook Time
2h 40m
Ready In


"This is out of the July/August 2019 Food Network magazine...these potatoes are modeled after chef Jonathan Waxman's...prep time does not include cooling time..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (327.1 g)
  • Calories 360.8
  • Total Fat - 18.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 177.6 mg
  • Total Carbohydrate - 44.4 g
  • Dietary Fiber - 7.2 g
  • Sugars - 3.4 g
  • Protein - 5.4 g
  • Calcium - 38.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 400°F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierce 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°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 tablespoon) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.

Tips & Variations


No special items needed.

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