Herb Baked Potato Chips With Crème Fraîche And Caviar Recipes

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.

Steps:

• Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
• Weighing your options
• If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

Steps:

• Preheat the oven to 400 degrees F.
• Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
• On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
• In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
• In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
• Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

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.

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.