How To make Potato Crisps with Sour Cream and Caviar
3 ea Baking potatoes, peeled
1/4 c Chives, chopped
Salt Pepper, fresh ground 1/4 c Parsley, chopped
Vegetable oil for frying
GARNISH:
1/2 c Sour cream
2 oz Salmon caviar
1/4 c Chives, chopped
Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tb of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.
How To make Potato Crisps with Sour Cream and Caviar's Videos
Loaded Baked Potato With Caviar
Who doesn't like a warm baked potato? This loaded baked potato is a wonderful meal all by itself or as an elegant side dish. What brings this loaded baked potato to a whole new level is the caviar. Bring some pizzazz to your dinner table tonight!
4-baked potatoes
Add the next five toppings
{these toppings are for one potato]
2-tbs. shredded cheddar cheese
2-tbs. bacon
2-tbs. green onion
2-tbs. sour cream
1-tsp. caviar
3-tbs. butter
splash of milk
After baking the potatoes let cool for about ten minutes. Scrap out the inside of the potatoes and put into bowl. Add splash of milk, 3-tbs. butter, and salt and pepper to taste.
Transfer the potato mixture and put it back into the potato jackets. Add all the toppings and finish with caviar.
Bake 375 degrees for 1 hour
Always use a plastic spoon for the caviar as it will have a metallic taste if using a metal spoon.
HolliDay AnyDay: Easy Breezy Kitchen - Caviar Potato Chips
Potato Crisps Sour Cream - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Potato Crisps Sour Cream Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Parsley, Chopped
Vegetable Oil for Frying
3 : Baking Potatoes, Peeled
Pepper, Fresh Ground
1/4 c : Chives, Chopped
1/2 c : Sour Cream
1/4 c : Chives, Chopped
Salt
2 oz : Salmon Caviar
Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
PRINT RECIPE:
Potato Chips, Trout Roe, Creme Fraiche, Dill & Chives
Potato Chips, Trout Roe, Creme Fraiche, Dill & Chives | Did someone say crisps but make it fancy!? ???? A slightly kitsch and retro platter best enjoyed with a glass of bubbly this festive season! Use caviar if you are feeling extra boujie and I sometimes add very finely chopped red onion for extra bite x
200g creme fraiche
Zest of 1 lemon
A small handful of dill, fronds picked
A small handful of chives, finely chopped
1 large bag thick potato crisps
1 jar goatsbridge trout caviar
Sea salt and freshly ground black pepper
1. Whisk together the creme fraiche, lemon zest and half the herbs. Season with the salt & pepper.
2. Arrange the potato crisps across a large serving plate.
3. Dot the creme fraiche & herb mix over the whole platter.
4. Garnish with dollops of the trout caviar and sprinkle over the remaining herbs.
Dorasti | Chips With Creme Fraiche & Caviar W/ Chef Jenner Tomaska
Ingredients
Creme Fraiche
Chives
Black Truffle
Yukon Potato
Try this simple yet savory combination at home. Purchase Your Caviar Options Here!
Jenner grew up in the southern suburbs of Chicago; at 14, he began his professional culinary career as a cook and dishwasher at a local restaurant. He went on to attend Johnson & Wales in Providence, Rhode Island, graduating with degrees in both Culinary Arts and Food Service Management.
After graduation, Jenner worked in Hilton Head, South Carolina before returning to Chicago to explore the fine dining scene. He eventually found his way, working as a tournant at mk The Restaurant under chefs Michael Kornick and Erick Williams. After two years at mk, Jenner left to join the team at Next Restaurant, where he was quickly promoted to Sous Chef and then Chef de Cuisine in May 2015. Jenner's dedication, creativity and drive in the kitchen soon led him to be once again promoted, in April 2016 he was named Executive Chef of Next, reporting directly to chef Grant Achatz.
As Executive Chef, Jenner is responsible for the re-concept of the restaurant four times annually, where everything from the cuisine, plate-ware, and service is reimagined. Due to its ever-changing nature, Jenner's culinary exposure and influence is boundless, lending to his technique and creativity.
Impressively, Jenner's tenure includes 21 of the 23 menu transitions at Next, 18 four-star Chicago Tribune reviews and three, three-star Chicago Tribune reviews. He has twice been a finalist for the prestigious James Beard Rising Star Award and continues to share his knowledge and skill with his ever-growing social media community.
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