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
???? Cripsy PURPLE POTATO chips, creme fraiche, black CAVIAR and chive #recipe ???? | Fine Dine at Home
Ingredients:
· 2-3 purple potato.
· 100g creme fraiche.
· 200 ml veg oil.
· 20 black caviar.
· chives.
Instructions:
1. Cut the potatoes into equal, thin slices.
2. Pour 200 ml of rapeseed oil into the pot.
3. Heat the oil to 160 degrees celcius.
4. Fry chips in batches 3 minutes, stirring frequently.
5. Drain potatoes, place on paper towel.
6. Put crème fraîche on the chips.
7. Top it with black caviar.
8. Garnish with chive.
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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
Cook along with Antonia Lofaso as she makes a tangy dip with creme fraiche, dill and lemon zest to pair with her crispy homemade potato chips and caviar for the Feast of the Seven Fishes.
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Caviar with House-Made Potato Chips and Lemon Crème Fraiche
Level: Intermediate
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Chips:
4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill
Lemon Creme Fraiche:
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)
Directions
Special equipment: a mandoline, a deep-fry thermometer
For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.
Cook’s Note: Caviar is a specialty item, but you can easily make it work in your price range. Russian Osetra sturgeon caviar is a splurge, with a buttery walnut flavor. Salmon roe is a cost-effective alternative with great pop, high salinity and a buttery flavor. Trout roe is my favorite inexpensive option because of its mild flavor and subtle saltiness.
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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
Potato Crisps Sour Cream - Kitchen Cat
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★ 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
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.
Potato Chips, Trout Roe, Creme Fraiche, Dill & Chives #shorts
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