Crispy Potatoes With Shallots
This new technique for frying potatoes from Alex Guarnaschelli, chef/owner of The Darby, where these potatoes are super-popular. Guarneschelli recommends using Baker potatoes if you can find them, but russets or another starchy potato will do the trick as well.
"For the best results, let the shallots sit for a few hours in the vinegar before frying," she says.
Note: The long prep time is for baking the potatoes.
- medium shallots, peeled
- 2/3 c
- white vinegar
- 1 Tbsp
- granulated sugar
- medium baker potatoes, scrubbed clean
- 1 qt
- canola oil
- kosher salt
Separate the potatoes into 2 piles, large pieces in one, smaller in the other.
Pile into a bowl.