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Ingredients
  • 1 pound baking potatoes, peeled and cut into 2-inch chunks
  • 3 large egg yolks
  • Finely grated zest of 2 lemons, preferably Meyer lemons
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 ½ teaspoons salt
  • ¾ cup all-purpose flour
  • ½ cup low-sodium chicken broth
  • 1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
  • 1 tablespoon fresh lemon juice
  • Salt
  • Snipped chives, for garnish
  • Bottarga, for garnish (optional)
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