St. Petersburg Potatoes Recipe

Prepare potatoes

Wash and scrub the russet potatoes. Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1/16" / 1.5 mm). Place slices in a large bowl of cold water as you work to remove surface starch.

Soak the potato slices for 20–30 minutes to draw out starch. After soaking, drain and rinse the slices, then transfer to a clean kitchen towel or paper towels and pat thoroughly dry. Excess moisture will cause oil splatter and soggy chips.

Heat oil in a heavy-bottomed pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle immediately and crisp within about 60 seconds.

Fry the potato slices in small batches (do not overcrowd) for 1–2 minutes per batch, stirring gently so slices cook evenly. Fry until edges are golden-brown and centers are crisp. Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain.

Immediately season the hot chips with fine sea salt and freshly ground black pepper. Allow chips to cool to room temperature; they will continue crisping as they cool.

In a small bowl, combine the softened cream cheese and sour cream. Using a fork or small whisk, beat until smooth and creamy.

Stir in lemon juice, lemon zest, chopped dill, salt, and black pepper. Taste and adjust seasoning — add a touch more lemon for brightness or more dill for herbiness. Transfer the spread to a piping bag or small squeeze container for easy portioning (optional).

Prepare the toppings: thinly slice radishes, cucumber, and red onion as uniformly as possible. If onion is sharp, soak slices in cold water for 5 minutes and drain to mellow the bite.

Arrange chips on a large platter or individual plates in a single layer or slight overlap. On each chip, place about 1 teaspoon of the sour-cream-cheese spread (use piping bag to control amount).

Top the spread on each chip with a small piece of lox (about 1/2 oz per chip), a thin slice of radish and cucumber, and a sliver of red onion. Sprinkle a few capers over each chip and finish with a small snip of chives and a tiny dill sprig.

If desired, lightly drizzle a very small amount of extra-virgin olive oil over the assembled chips and finish with a crack of black pepper. Serve immediately with lemon wedges on the side for guests to squeeze over.