Name: Shallow Fried Potatoes with Lemon, Dill & Scallions
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Chicken schmaltz (or neutral oil), or a combination of both; 24 ounces (680 grams) mini red potatoes, halved; 2 medium shallots, thinly sliced; Kosher salt and freshly ground black pepper; Flaky salt; Zest of 1/2 a lemon; 2 scallions, thinly sliced; 2 tablespoons chopped dill; Lemon wedges, for serving

Directions

Special equipment:

a deep-fry thermometer

Add enough chicken fat/schmaltz (or a combination of chicken fat and neutral oil) to a large, high-sided skillet to fill halfway. Heat over medium until the temperature reaches 350 degrees F on a deep-fry thermometer. Add the potatoes and cook, stirring and flipping occasionally with a slotted spoon, until the cut-side of the potatoes are a deep, crispy brown, 13 to 15 minutes. (If the potatoes brown too quickly, reduce the heat). Remove the crispy potatoes into a bowl.
Turn off the heat and add the shallots into the hot oil, frying in the residual heat until browned and crispy, about 5 minutes. Remove the shallots into the bowl with the potatoes. Season with salt and pepper and toss to combine.
Transfer the potatoes and shallots to a shallow serving bowl. Sprinkle with flaky salt, lemon zest, scallions and dill. Serve hot with lemon wedges on the side.

Shallow Fried Potatoes with Lemon, Dill & Scallions

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