Potato cups with caviar


serves 4 as an appetizer

  1. 24 baby yukon gold potatoes about 2-3” in diameter
  2. 1 cup crème fraîche
  3. 2 Tablespoons chives, chopped
  4. a neutral oil for frying
  5. salt & fresh ground black pepper
  6. 6 oz of caviar- recommendations are, white sturgeon, russian Osetra, siberian Osetra, Paddlefish, truffle whitefish, bacon trout

We Recommend


Cut potatoes in half and put into a large pot of salted water. Bring to a boil and cook until potatoes are tender when poked with a fork. Drain the potatoes and while they are hot, gently slip off the skins trying to keep them in one piece. Keep in mind they become more difficult to get off without tearing once they cool off. Heat a saucepan with about 2” of oil and when hot, fry the potato skins until they are crispy, a few minutes. With a pair of tongs or a spoon, gently nudge the skins around to ensure oil is getting into the cup to cook evenly and help them hold their shape. Once they are crispy, drain the cups on a paper towel

Push the cooked potato through a ricer or a colander and measure out 1 cup. Mix in the crème fraîche and chives until smooth and season to taste with salt and pepper. Fill the cups with the potato mixture and top with a teaspoon of caviar.

Serve with: