- 4
Ingredients
- 1 1/2 pound fingerling potatoes, each as close to the same size as possible
- 1/4 cup mayonnaise
- 2 teaspoons miso paste (brown is ideal, or try chickpea or brown rice miso)
- 1 to 2 teaspoon fresh lemon juice
- Oil for frying (I use rice bran, peanut, and/or safflower)
- 2 stalks of green onions, trimmed and thinly sliced
- Sea salt (optional)
Preparation
Step 1
Wash the potatoes and place them a deep pot. (Halve any large ones if needed.) Cover them with 2 inches of water.
Place the pot on high heat, bring to a boil, and cook the potatoes until just barely cooked, about 8 to 12 minutes depending on size. You don't want them to get soft, so test them frequently. The tip of sharp knife should penetrate the flesh easily but not split the potato in half. Err on the side of slightly undercooking them.
While the potatoes cool, mix the mayonnaise, miso, and lemon juice thoroughly in a small bowl. Store in the refrigerator until ready to use.
While the potatoes are still warm but not too crazy-hot to handle, firmly but gently crush each potato to break the skin and flatten just slightly. I use a dish towel under the heel of my hand to help press the potatoes down. You want to them to be mostly intact, but if they break in half, no big.
Prepare your deep fryer (I use a cast iron pan with a few inches of oil) and have at the ready a sheet pan lined with newspaper, a grocery bag, or paper towels. Fry the potatoes in batches at 375º F until the edges brown, about 4 minutes (in the cast iron pan, I do 2 minutes on each side). If you'd like, keep the potatoes warm in a 200º F oven until all of them are cooked.
In a serving dish, toss the potatoes with the green onions. Top with the miso mayonnaise and an optional sprinkle of salt. Serve immediately.