Crisp Potato Canapes with Caviar

Discussion in 'Food and nutrition' started by Preston Pittman, Jan 4, 2006.

  1. Crisp Potato Canapes with Caviar
    ....a favorite of mine for New Year's Eve

    2 large russet (baking) potatoes (each about 10 ounces)
    vegetable oil for deep-frying
    2 tablespoons sour cream
    1 ounce beluga or sevruga caviar
    Garnish: fresh chives, cut into 1/2-inch-long pieces

    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 350F. 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 375F. oven 5 minutes.
    Fill indentation in each potato cube with sour cream and top with
    caviar. Garnish canapes with chives.

    Makes 8 to 10 canapes; serving 2 as an hors d'oeuvre.

    This recipe comes from Epicurious (

    -- is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.