Deep-Fried Potato Skins & Smoked Salmon Recipe Gelson's
Recipes Deep-Fried Potato Skins & Smoked Salmon Recipe This recipe transforms the humble potato skin into a golden brown vessel for crème fraîche, smoked
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Cooking tools:
- Oven
- Baking sheet
- Cooling rack
- Paper towel
- Fork
- Spoon
- Mixing bowl
- Dutch oven
- Instant-read thermometer
- Slotted spoon
- Plate
- Chef's knife
- Cutting board
- Kosher salt shaker
- Pastry brush
- Tongs
Ingredients
- 5 Yukon Gold potatoes, ideally about 5 or 6 ounces each
- Vegetable oil, for greasing the potatoes and deep-frying
- Kosher salt, to taste
- Crème fraîche, for serving
- 4 oz Gelson’s thinly sliced Scottish smoked salmon, for serving
- Gelson’s organic fresh dill sprigs, for garnish
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