POTATO CHIPS WITH CAVIAR AND CREME FRAICHE
Steps:
- Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.
- Serve as needed
CAVIAR POTATO CHIPS AND LEMON CREAM
There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon roe. This dish is more about shopping than cooking. You need to get the salmon roe, available at fishmongers and specialty markets, and some good, small-batch potato chips. But once you have those, it's a snap to assemble. Do so at the last minute so the chips stay nice and crisp.
Provided by Melissa Clark
Categories quick, appetizer
Time 5m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.
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.
POTATO CHIPS WITH CREME FRAICHE AND CAVIAR
Steps:
- Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
- Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
- Top potato chips with 1 teaspoon each of caviar and creme fraiche.
POTATO LATKES WITH SMOKED SALMON AND CREME FRAICHE
If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh.
Provided by Honeym
Categories Potato
Time 35m
Yield 12 latkes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes.
- Add eggs, flour, salt and pepper to potatoes.
- Heat oil to 350 degrees.
- Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche.
- Or insted of creme fraiche and tarragon you can try: creme fraiche, 1 tbsp dill, finely chopped, 2 tbsp horseradish, 1 tsp lemon zest.
Nutrition Facts : Calories 478.5, Fat 21, SaturatedFat 8.9, Cholesterol 160.3, Sodium 1109.2, Carbohydrate 53.4, Fiber 4.6, Sugar 3, Protein 19.9
POTATO BAKE WITH HERBS
A delicious potato side dish with fresh herbs and cheese. You can use any type of herbs you like. I prefer a mild cheese like Gruyere, but you can use Gouda or Emmenthal as well.
Provided by barbara
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
- Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 43.4 g, Cholesterol 71 mg, Fat 23.7 g, Fiber 6.7 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 704.4 mg, Sugar 3 g
POTATOES AND CAVIAR
These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.
Provided by sugarpea
Categories Potato
Time 1h15m
Yield 24 stuffed potatoes, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
- When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
- Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
- Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
- Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.
Nutrition Facts : Calories 176.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 28.8, Sodium 78.7, Carbohydrate 32, Fiber 3.4, Sugar 2, Protein 4.9
CAVIAR SOUR CREAM DIP WITH POTATO CHIPS
This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.
Provided by Melissa Clark
Categories dips and spreads, finger foods, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
- Spoon caviar on top and serve with potato chips and celery sticks.
CAVIAR DIP WITH ROOT-VEGETABLE CHIPS
Serve this cool, creamy, salty dip with homemade root-vegetable chips, or store-bought ones.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
- Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.
ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Potato Appetizer Bake Christmas Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
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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