Herb Baked Potato Chips With Crème Fraîche And Caviar Recipes
HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Appetizer Bake Cocktail Party Seafood Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 80 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
- Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
- Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.
NEW POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Food Network
Categories dessert
Time 30m
Yield 24 servings, 3 potatoes each
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F
- Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
- Cool potatoes before handling.
- Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
- Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
- Garnish top of each potato with red or black lumpfish roe.
ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 12 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
- Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.
CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE
I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I'm cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.
Provided by Antonia Lofaso
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
- For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
MY HOMEMADE POTATO CHIPS
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Categories Potato Appetizer Bake Kid-Friendly Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- Weighing your options
- If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR
Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.
Provided by Martha Stewart
Categories Seafood Recipes
Time 1h35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
- Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.
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POTATO CHIPS WITH CAVIAR AND CRèME FRAîCHE RECIPE
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- Use a circular cookie cutter (we recommend 1-inch circles) to punch holes in the sliced potatoes.
- Heat a high-heat cooking oil (peanut, avocado, or safflower all work well) to 330°F. Fry the potato slices in small batches until golden brown. Every fryer will take a different amount of time, but it should be in the 2½- to 3½-minute range.
- Remove the chips from the fryer and carefully lay them on paper towels to drain and cool. While they're still warm, lightly season each one with salt and pepper. Let cool for roughly 30 minutes.
- Place several small dots of crème fraîche on your serving platter (these will help keep the chips from sliding) and top each with a chip. Top each potato chip with a small dollop of crème fraîche and a small spoonful of caviar, then finish with a chive baton.
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