CRISP POTATO CANAPES WITH CAVIAR
Yield Makes 8 to 10 canapés; serving 2 as an hors d'oeuvre
Number Of Ingredients 5
Steps:
- In a 2-quart saucepan bring 1 quart salted water to a boil.
- Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
- Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
- In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.
- Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.
POTATO CHIPS WITH CREME FRAICHE AND CAVIAR
Steps:
- Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
- Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
- Top potato chips with 1 teaspoon each of caviar and creme fraiche.
CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
- Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
- Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
- Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.
OVEN-BAKED POTATO SLICES
I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!
Provided by Jodster
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
- Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
- Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
- Remove from the oven. Let cool slightly and pour into a serving dish.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 37.4 g, Fat 13.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 110.1 mg, Sugar 1.7 g
ROASTED POTATO SLICES WITH CAVIAR
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
- Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.
HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR
Categories Potato Appetizer Bake Cocktail Party Seafood Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 80 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
- With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
- Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
- Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.
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RöSTI WITH CREME FRAICHE AND CAVIAR - A COZY KITCHEN
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Reviews 16Category Appetizer, BreakfastCuisine SwissTotal Time 35 mins
- Preheat oven to 375 degrees F. Grease with cooking spray (or rub with oil) either 2 (5-inch) mini cast iron pans or a 1 (10-inch) cast iron (or really any other non-stick pan you have that's comparable in size),
- Fill a medium bowl with water. Mandoline each potato into 1/16-inch slices. Stack about 3 to 4 slices and cut into matchsticks. The matchsticks should be thin enough so that they are bendable. Transfer the matchsticks into the bowl with water so they can soak and some of the starch can be released. Repeat with the remaining potato slices.
- Drain the water and transfer the potatoes to a bed of paper towels and gently pat them down until they're dry. Place the potato matchsticks in a clean medium bowl and toss with the melted butter. Sprinkle with salt and toss once more.
- Place the pan(s) over medium-high heat. If you're using two pans, divide the potatoes amongst the pans and press them down into the pan, creating one even layer that's about 2 to 3 inches thick. Allow to cook for about 5 to 6 minutes, until golden brown and crispy. Transfer to the oven (without flipping it) for about 15 minutes. Remove from the oven and carefully flip it over to it's other side; transfer to the oven to bake for an additional 15 minutes. Remove from the pan and sprinkle with a bit of salt. Top with a dollop of creme fraiche and some caviar.
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