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

1. Lime Crema:

2. In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.

3. Fried Potato Straws:

4. 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.

5. 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.

6. 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.

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