Knowledgeable culinary people: Question about potatoes?!

It sounds like a variation on the Potato Cake or Potato Pancake. Perhaps the Chef's personal variation. They can be done with mashed potatoes or grated potatoes. With or without onion. Normally flattened and pan fried. But one could easily see a stiff mixture being formed into a fingerling shape and then deep fried. Perhaps even rolled in seasoned bread crumbs before frying. You should use your memories of the dish and then try to re-create it.

Good luck.

http://www.foodandwine.com/recipes/chunk…

Frites is what they are called

I think what you had was Potatoes à la Hollandaise with a Hollandaise sauce. This is definetely a throwback recipe. Here is the recipe.


Fried Potatoes à la Hollandaise
Ingredients
4 medium Yukon Gold Potatoes about 1 to 1/4 pounds
4 cups chicken stock
1/3 cup butter
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon kosher salt
pinch of cayenne
1/2 tablespoon finely chopped parsley
1 cup flour
1 egg
1 tablespoon water
1 cup panko bread crumbs
Canola Oil for frying

Instructions
Peel and dice potatoes. Put in a medium sauce an. Cover potatoes with chicken stock. Cook for 15-20 minutes or until soft, and drain. In bowl cream butter, add lemon juice, salt, and cayenne. Add to potatoes, cook three minutes, and add parsley. Gather 1 tablespoon of mixture at a time and shape into rectangles. Place on cookie sheet and refridgerate until cold.

Heat 4 inches of oil to 350 degrees F over medium-high heat in a medium Dutch oven or heavy pot. Set up breading station-- place flour into pie pan. Egg and water in another pan, mix well. Place panko in a thrid pan. Lightly season each station with salt and peper. Begin breading-- place potato rectangles in flour- shake off excess flour. Then into egg mixture and finally into panko crumbs. Drop breaded potatoes in oil and fry until golden brown working in batches and being careful not to over crowd the pot. Top with Hollandaise sauce.


Hollandaise Sauce
Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.