| It's always fry-day No Images? Click here  Crispy Deep-Fried Potato-Skin Cups  Want the ultimate potato skin? In this recipe, you'll skip the classic twice-baking method in favor of deep-frying, and coat each potato skin in a potato-starch slurry, for an even more shatteringly crispy shell. Plus, by halving the potatoes through their equators instead of lengthwise, you'll get smaller and deeper cups that are absolutely perfect for filling, scooping, and eating with your fingers. Serve these alongside the dips or spreads of your choice: hummus, baba ganoush, thick Greek yogurt or labneh, tzatziki, and more. The Kitchen Essential  Immersion Blender Coating each potato cup in a slurry made from blitzing up the scooped flesh with an immersion blender creates the ultimate crispy crust. One of our favorites happens to be 20% off today. Three twists to try 
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