Gaufrette Potatoes with Caviar and Crème Fraîche
- 1 large russet potato, peeled
- Canola oil for deep-frying
- Coarse sea salt, to taste
- 1 cup crème fraîche or sour cream
- 1 3/4 oz. caviar
- 1/4 cup chopped fresh chives
Using a mandoline with the waffle-cut attachment, cut the potato as thinly as possible, turning it 90 degrees 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 d’oeuvres; serves 8 to 10.