Ingredients:
- 5 pounds russet (baking) potatoes (about 8 potatoes), peeled
- 2 onions, peeled
- 2 teaspoons salt
- Extra virgin olive oil, for frying (2 to 3 cups)
- 8 ounces sour cream
- 2 ounces masago or salmon roe
- 10 green onions (white part only), sliced into very thin rounds
- Freshly ground pepper