"Fish and Chips"Romulo Yanes
Recipe information
Total Time
1 hr
Yield
Makes 80 hors d'oeuvres
Ingredients
2
/3 cup crème fraîche (5 oz)
1
1/2 teaspoons finely grated fresh lemon zest, or to taste
1
teaspoon finely chopped fresh chives
1
/4 cup olive oil
4
large russet (baking) potatoes
6
oz caviar (preferably osetra)
Special equipment:
Mandoline or other manual slicer
1
1/2- to 2-inch star cutter
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Stir together crème fraîche, zest, chives, and salt to taste. Chill topping until ready to use. Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.
Step 3
Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).
Step 4
Serve stars topped with crème fraîche and caviar.