1 large russet potatoes, peeled and sliced into 1/4" rounds
3 tablespoons olive oil
salt & freshly ground black pepper
1/2 cups chilled crème fraîche or sour cream
1 ounce black caviar
Preheat oven to 400°F. Combine potato slices and 2 tablespoons oil in large bowl.
Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1
tablespoon oil. Arrange potatoes in single layer on prepared sheet.
Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and
cooked through, about 35 minutes. Turn them over half-way through. Cool 10 minutes
on sheet. Arrange potato slices on a large platter, top each slice with a dollop of crème
fraîche and some caviar. serve.
Makes 4 to 6 hors d'oeuvre servings.
This is a very elegant appetizer. The potato and crème fraîche are the perfect foil for the salty caviar.
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