JW Potatoes, Mabel’s Style

"These potatoes are modeled after chef Jonathan Waxman’s. By a mile, his are the best fried potatoes you’ll ever pop in your mouth," says Michael.
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  • Level: Easy
  • Total: 2 hr
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

3 large skin-on russet potatoes

3 tablespoons dijon mustard 

1/4 cup sherry vinegar

1/3 cup extra-virgin olive oil Peanut oil or lard, for frying

1/2 cup thinly sliced scallions

Flaky sea salt (such as Maldon)

Directions

  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.)
  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.
  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.
  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.