Molly loves to serve potatoes with her brisket, it’s a perfect pairing. These are super crispy, of course salty, and leveled up with loads of lemon, fresh dill and scallions.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 99 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 341 mg |