Old MacDonald's Potato Box Recipes
Gaufrette Potatoes with Caviar and Crème Fraîche Ingredients 1 large russet potato, peeled Canola oil for deep-frying Coarse sea salt, to taste 1 cup crème fraîche or sour cream 1.75 oz. caviar, such as beluga, osetra or sevruga 1/4 cup chopped fresh chives Directions Using a mandoline with the waffle-cut attachment, cut the potato as thinly as possible, turning it 90° 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. 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.

Old MacDonald's Potato Box Recipes

Gaufrette Potatoes with Caviar and Crème Fraîche

Ingredients

1 large russet potato, peeled
Canola oil for deep-frying
Coarse sea salt, to taste
1 cup crème fraîche or sour cream
1.75 oz. caviar, such as beluga, osetra or
sevruga
1/4 cup chopped fresh chives

Directions

Using a mandoline with the waffle-cut attachment, cut the potato as thinly as possible, turning it 90° 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.

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.