Fried Potatoes and Crudités With Caesar Sour Cream Recipe - Los Angeles Times

Ingredients

• 2 1/2 to 3 pounds Russet potatoes (about 3 large)
• Kosher salt
• 2 cups duck fat or vegetable oil
• Flaky sea salt
• 3 oil-packed anchovies, drained (or 1 tablespoon anchovy paste)
• 1 teaspoon Diamond Crystal kosher salt
• 4 almond-size garlic cloves
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup finely grated Parmesan, divided
• Freshly ground black pepper
• 4 Persian cucumbers, quartered lengthwise
• 4 celery stalks, trimmed and cut into 3-inch sticks
• 3 small fennel bulbs, stalks trimmed, each bulb cut lengthwise through the core into 8 wedges