|  home | feedback | help          
features home


Salt and Vinegar Fingerling Potato Chips with Tarama Aioli
Chef Jason Hall of Anthos/Mia Dona – New York, NY
Adapted by
October 2008

Yield: 8 Servings


  • Salt and Vinegar Fingerling Potato Chips with Tarama Aioli Dish3 pounds fingerling potatoes
  • 1 gallon distilled white vinegar

    Tarama Aioli:
  • Extra virgin olive oil
  • 4 eggs
  • 10 cloves of garlic, chopped
  • 1 bunch dill, chopped
  • ½ cup Dijon mustard
  • 8 ounces tarama*
  • Lemon juice (for seasoning)
  • White vinegar (for seasoning)


For the Chips:
Slice the fingerlings lengthways on the mandolin 1/8-inch thick. Rinse starch off sliced potatoes with cold water. Soak in cold vinegar for 12 hours. Drain and fry at 300° F until golden brown.

For the Tarama Aioli:
Emulsify oil into eggs, garlic, dill and mustard to make a basic mayonnaise. Fold in Tarama. Adjust mustard with the lemon juice and white vinegar.

To Assemble and Serve:
In a small serving bowl, top aioli with chips vertically.

* tarama refers to the salted and cured roe of the cod or the carp or cod

back to top

  • More Rabbit Recipes
  • Dining and the Economy Overview
  • Anthos Tasting Photo Gallery

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy