Categories: Soup
Ingredients
- Lime Crema:
- 1 cup sour cream
- 1/4 cup heavy cream
- Grated zest and juice of 1 lime
- 1 tsp kosher salt
- Fried Potato Straws:
- Canola oil, for frying
- 2 russet potatoes
- 1 tsp kosher salt
- 4 or 5 turns black pepper
Directions
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Lime Crema:
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In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
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Fried Potato Straws:
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Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350. Line a plate with paper towels.
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While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandolin to cut the potatoes. Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
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Working in batches, fry the potatoes in the oil until golden brown and crispy, 2-3 minutes. With a slotted spoon, transfer the straws to the paper towel-lined plate. Season with salt and pepper immediately.