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Gaufrette Potatoes with Caviar and Crème Fraîche

These wonderfully crispy hors d'oeuvres are easy to make and will disappear fast at a cocktail party or buffet. You can fry the potato chips a few hours in advance, then store them in an airtight container. Top with the crème fraîche, caviar and chives just before serving.

Ingredients:

  • 1 large russet potato, peeled
  • Canola oil for deep-frying
  • Coarse sea salt, to taste
  • 1 cup crème fraîche or sour cream
  • 1.75 oz. caviar
  • 1/4 cup chopped fresh chives

Directions:

Using a mandoline with the waffle-cut attachment, cut the potato as thinly as possible, turning it 90° after each pass to create a waffle pattern. Carefully place the potato slices in a bowl of cold water.

In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and heat to 375ºF on a deep-frying thermometer. Transfer the potato slices to a baking sheet lined with a kitchen towel and blot dry.

Working in small batches, fry the potato slices, turning once, until golden and crispy, 2 to 3 minutes. Using tongs, carefully transfer the chips to a paper towel-lined baking sheet and season with salt. Repeat with the remaining potato slices.

Arrange the potato chips on a serving platter. Top each chip with some of the crème fraîche and caviar. Garnish with the chives and serve immediately.
Makes 20 to 30 hors doeuvres.
Williams-Sonoma Kitchen.