Hot, crisp potato cups complement the classic hors d'oeuvres combination of smoked salmon and crème fraîche.
Vegetable or canola oil, for greasing the potatoes and deep-fryingDirections
Let potatoes stand until cool enough to handle, then cut in half across their equators. Using a small spoon, scoop out most of the potato flesh into a medium bowl, leaving a layer of potato flesh roughly 1/8 to 1/4 inch thick still attached to the skin. If you want the cups to stand up more easily, slice off the very bottom of each one to create a level base. Set potato cups aside.
Line a rimmed baking sheet with paper towels. In a 5-quart Dutch oven or large wok, heat 2 1/2 inches oil over high heat until it reaches a temperature of 365°F . Working in batches, dip each scooped potato cup in the potato slurry to coat it inside and out; allow the excess slurry to drain off, then carefully lower each potato cup into the hot oil. Because the slurry is so wet, the frying will be very vigorous, so be careful not to fry more than a few at a time.
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