Twice-Fried Potato Scraps with Smoked Fish Dip

Name: Twice-Fried Potato Scraps with Smoked Fish Dip
Total time: 30 min
Ingredients: 7 ounces (198 grams) smoked whitefish, skinned, deboned, and shredded; 3 tablespoons crème fraîche; 2 tablespoons sour cream; Zest of 1 lemon; Large handful parsley, finely minced; 1/2 shallot, finely minced; Salt, to taste; Skins or squared-off edges of 3-4 russet potatoes, washed and dried; Neutral oil (or, alternatively, beef tallow, duck fat, or schmaltz), for frying (enough to fully cover potatoes); Salt, to taste

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Makes 3 to 4 servings, plus leftovers 1x

Time 30 minutes

Scale

Ingredients

For the dip:

7 ounces (198 grams) smoked whitefish, skinned, deboned, and shredded
3 tablespoons crème fraîche
2 tablespoons sour cream
Zest of 1 lemon
Large handful parsley, finely minced
1/2 shallot, finely minced
Salt, to taste

For the potatoes:

Skins or squared-off edges of 3-4 russet potatoes, washed and dried
Neutral oil (or, alternatively, beef tallow, duck fat, or schmaltz), for frying (enough to fully cover potatoes)
Salt, to taste

Instructions

Add whitefish, creme fraiche, sour cream, lemon zest, parsley, and shallot to a large mixing bowl and use a spatula to gently and thoroughly combine. Season with salt, taste, and make any adjustments to your preferences. Cover and refrigerate until ready to use. Note: This dip can be made ahead of time and will last up to 5 days in the refrigerator, and parsley can be swapped or combined with dill, tarragon, or chives.
In a large pot, heat enough neutral oil or alternative fat to fry the potatoes. Once shimmering, test one piece of potato to ensure the oil starts bubbling immediately without becoming violent or instantly browning the potato. Cook the potatoes in batches, until golden (about 3 minutes for skins, or 6 minutes for edges—you’ll know your first fry is done when the potatoes are lightly browned). Transfer to a paper towel-lined rack. Increase the heat, return potatoes to frying oil in batches, and cook again until deeply golden. Transfer to a paper towel-lined rack and season with salt. Transfer potatoes to a serving bowl, plate, or platter, and serve alongside smoked whitefish dip.