Roasted Potato Skins
with Sour Cream and Caviar
Makes about 20
Serve with vodka.
Keep the potato centers from this recipe for another dish—if you have any sour cream and shallots left over, you can mash them all together, make them into patties and fry them until golden brown.
4 large baking potatoes
150 ml (5fl oz) oil for deep frying
200 ml (7fl oz) sour cream
Salt and white pepper
100 g (3/2 oz) Oscietre caviar
2-3 shallots, finely chopped
1. Preheat the oven to 180 degrees C. (350 degrees F./Gas Mark 4). Wash and dry the potatoes, then prick them several times with a fork. Bake in the oven for approximately 1-1/4 hours.
2. Slice the potatoes open and scoop out as much flesh as possible with a spoon. Cut the skins into strips about 2.5 cm (1 in) wide 7.5 cm (3 in) long. In a large saucepan heat the oil and, when bubbling, drop in the potato strips and fry until they turn crisp and golden brown. Remove with a slotted spoon and drain well upside-down on several sheets of kitchen paper.
3. Arrange the potato strips on a serving dish, smear with sour cream, then sprinkle with salt and pepper. Top each with caviar and sprinkle with finely chopped shallots.
The Definitive Guide
By Susie Boeckmann
and Natalie Rebeiz-Nielsen
John Wiley & Sons, Inc, 2000
Hardback, $ 40.00
Recipe reprinted by permission.
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This page created December 2001