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Boardwalk Fries with Tarragon Malt Vinegar Mignonette

For the Fries -

• 4 large potatoes, cut into frites (French fry size)

• Oil to fry

For the Mignonette -

• 1 C. malt vinegar

• 1.5 T. peppercorns, cracked but not ground

• 1 shallot, finely sliced

• 3 T. tarragon, chopped

1. In a large dutch oven or fryer, preheat the oil to 300 degrees. Blanch the potatoes in the oil for 3-4 minutes. Remove and let sit on a baking rack for 2 hours to develop a crust.

2. Meanwhile, while the fries are resting, mix all of the ingredients for the mignonette together in a bowl and set aside.

3. After the potatoes have rested for 2 hours, heat the oil in the same dutch oven or fryer to 360 degrees. Fry the par-cooked potatoes in the oil until golden brown and crispy. Remove from oil and salt immediately. Dip the fries in the mignonette.