<h1 class="pgc-h-arrow-right" data-track="1" > these hot and crisp potato cups filled with cool, rich French whipped cream or sour cream topped with smoked salmon like slightly premium potato skins – perfect for semi-fancy entertainment. </h1>
Roasted (or microwaved) potatoes make them easier to scoop up and produce a softer texture in the final cup.
Cutting potatoes through the equator results in smaller, deeper cups that are ideal for scooping and filling.
Coating each potato cup with a slurry made from scooped meat creates a final crispy crust while also helping to ensure that the inner meat remains soft and moist.
Small potato pancakes or crepes, broken through with whipped cream or yogurt and smoked salmon slices, are popular hors d'oeuvres. Here we create a similar snack, but change the way it is delivered: we use potato skin cups instead of pancakes, which is the most beautiful mix of french fries, chips and baked potatoes we can ever imagine.
It's always fried day: crispy potato cups put potato peels to shame
<h1 class="pgc-h-arrow-right" data-track="23" > ingredient recipes</h1>
5 Yukon Golden Potatoes, preferably 5 or 6 ounces (140 to 170 grams) per month (although larger potatoes are also acceptable)
Vegetable oil or rapeseed oil, used to oil and fry potatoes
Kosher salt
Whipped cream (or sour cream)
4 ounces (115 g) smoked salmon flakes
Dill twigs, decorative
< h1 class="pgc-h-arrow-right" data-track="31" > approach</h1>
Preheat oven to 375°F (190°C). Use a fork or peeling knife to prick potatoes in several places. Wipe each potato with a thin layer of oil. Arrange on a rack on a baking sheet or place directly on an oven rack and bake until just tender, 30 to 45 minutes. Alternatively, microwave the puncture and oiled potatoes until soft, about 5 minutes.
Let the potatoes sit to a treatable temperature, then cut their equator in half. Scoop most of the potato meat into a medium-sized bowl with a small spoon, leaving a layer of potato meat about 1/8 to 1/4 inch thick still attached to the skin. (It doesn't matter if the layer of potato meat attached to the skin isn't completely uniform; this unevenness can add some good texture contrast to each cup.) If you want to make the cups easier to erect, cut off the bottom one of each cup to build a horizontal foundation. Set aside the potato cup.
Using a blender or immersion blender, the scooped potato meat is processed into a slurry and an appropriate amount of water is added to make a thick applesauce. (You just need enough mashed potatoes to gently coat each scooped potato cup, so you might just want to make a puree of the scooped portion of the meat and leave the rest for a small batch of mashed potatoes.) ）
Use a paper towel to line the baking sheet on the right. In a 5-off Dutch oven or large frying pan, heat 2 1/2 inches of oil at high heat until the temperature reaches 365°F (185°C). Work in batches, immerse each scooped potato cup in the mashed potatoes, coat them inside and out; let the excess slurry drain out, and then carefully place each potato cup into the hot oil. Because the mud is too wet, it will be very hard when frying, so be careful not to fry too much at a time.
Cook, stirring occasionally with silk web spiders until the potatoes begin to turn pale golden, about 1 minute. Transfer to a baking sheet lined with tissues and turn each one upside down with the concave side facing down to allow it to drain completely clean. Repeat maceration and frying with the remaining potato cups. Using a fine mesh filter, skim any free-floating fried mud from the oil and discard.
When ready to serve, return the oil to the Dutch oven or wok to 365°F (185°C). Fry potato cups in batches for the second time, stirring with barbed wire spiders until deep golden brown and crispy inside and out, about 3 minutes. Drain the cups to fresh paper towels and season them with salt around them, then drain them completely with their concave faces down.
Once they have cooled to the point where they can be handled, place the cup on a plate with the concave side facing upwards. Fill each one with a large piece of whipped cream and top it with smoked salmon and a small sprig of dill.