yield: 3-4 side servings
time: 30 minutes
ingredients
1 lb. fingerling potatoes
1/3 cup This Little Goat went to Southeast Asia
1/4 cup mayo
2 tsp fresh lemon juice
1/2 jalapeños, sliced into thin rounds
1/4 cup cilantro, picked
preparation
Fill a tabletop fryer or heavy bottomed pot with 4 inches of oil. Preheat to 300 degrees.
While oil heats, whisk together mayo and 1 tablespoon of Southeast Asia sauce. Set aside.
Fry whole potatoes for 10 minutes. Remove to a paper towel-lined sheet tray or wire rack.
Turn fryer up to 375 degrees.
Once potatoes are cool enough to handle, smash so they are flattened but not entirely falling apart. Fry until golden brown and crispy, about 4 minutes. Remove from the fryer, shake off extra oil and add to a bowl. Drizzle with remaining Southeast Asia sauce and toss to coat. Add sliced jalapeños and picked cilantro and toss once more to incorporate.
Plate and drizzle with Southeast Asia Mayo.
