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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Gaufrette Potatoes with Caviar and Crème Fraîche

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Gaufrette Potatoes with Caviar and Crème Fraîche Empty Gaufrette Potatoes with Caviar and Crème Fraîche

Post by Lobo Thu 28 Jan 2016, 10:22 pm

Gaufrette Potatoes with Caviar and Crème Fraîche Img52l
Gaufrette Potatoes with Caviar and Crème Fraîche
Gaufrette Potatoes with Caviar and Crème Fraîche Translucent
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Prep Time: 50 minutes
Cook Time: 25 minutes
Servings: 19
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.






  • 62

Ingredients:


  • 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

Gaufrette Potatoes with Caviar and Crème Fraîche Wine-pairing-icon-white

Wine Pairing

This pairs well with full-bodied sparkling wines from our Wine Club.

Directions:

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.
Williams-Sonoma Kitchen.

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