crispy potatoes with shallots

How To Make crispy potatoes with shallots

• 1

  Preheat the oven to 350F.
• 2

  Place the shallots root end down on a flat surface and cut them in half, then slice them fairly thinly (about 1/8 inch).
• 3

  Pour the vinegar and sugar into a small saucepan and bring to a boil, stirring to make sure the sugar has dissolved. Pour the vinegar mix into a medium bowl, stir in the shallots and set aside.
• 4

  Place the potatoes in the oven and bake until tender when pierced in the center with the tip of a knife, 45 minutes to 1 hour. Set the potatoes aside to cool.
• 5

  Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer). Heat the oil slowly over low heat to 375 F using a thermometer to monitor the temperature.
• 6

  Cut the potatoes in half lengthwise and break the flesh up with your fingers so there are some large and some small pieces. Separate the potatoes into 2 piles, large pieces in one, smaller in the other.
• 7

  Line a baking sheet with a kitchen towel to drain the potatoes and shallots once they are cooked.
• 8

  Drop the potatoes, in small batches, into the oil. Fry the larger pieces first because they will take longer. Cook until crispy, turning on both sides with a slotted metal spoon. Drain them on the lined baking sheet. Season with salt immediately.
• 9

  When all of the potatoes, big and small, are fried, toss the shallots in the oil and fry for 1 minute or so until slightly crispy. Remove them with the slotted spoon, drain and toss with the potatoes. Sprinkle with the vinegar from the shallots. Pile into a bowl. Serve immediately.
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