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

Name: Fried Potatoes and Crudités With Caesar Sour Cream Recipe - Los Angeles Times
Total time: 120 min
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

www.latimes.com

Hot fried potatoes and cold crudités make the perfect pairing for a holiday appetizer when served with a Caesar salad-flavored dip.

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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