Twice-Fried Potato Scraps with Smoked Fish Dip
Sam Muller
PUBLISHED May 4, 2026
Depending on personal preferences or methods you might be following to prepare potatoes, use either potato skins or more substantial edges. The skins will give you more delicate crisps (think classic potato chips), and the edges will act as heartier vessels for dipping and spreading (you can store the remaining potato flesh in cold water in the fridge for up to 24 hours). When there’s already a pot filled with hot frying oil, I like making and serving both—in this case, for those less interested in smoked fish, the fried potato skins are a great snack on their own, and they’ll stay crispy for a long time. The edges, on the other hand, are best served warm, so if you’re also making skins, make the edges second. While a lot of whitefish dips rely on cream cheese as a main ingredient, this one calls for creme fraiche and sour cream in order to remain on the lighter, more scoopable side. Feel free to substitute parsley with fresh dill or tarragon, or to add extra seasonings to your potatoes as you see fit.
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