Potato Cups with Caviar – California Caviar Company

Potato Cups with Caviar


Potato Cups with Caviar

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


Potato cups with caviar

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.


Royal Russian Osetra Caviar

This version of the legendary caviar is a must to experience. It has all of the distinctions of its wild counterpart without any of the guilt. A slightly smaller egg, dark brown in color, this unctuous egg has a pronounced brine and old world flavor. Our sustainably sourced Russian Osetra caviar is best served simply — on a soft blini, lightly toasted brioche or straight on a pearl spoon alongside a cold glass of brut champagne..

Bellwether Farms Créme Fraîche

Family owned and operated in Sonoma County, Bellwether Farms produces award winning artisan cheeses. This crème frâiche is a classic French-style cultured cream that has a rich, nutty flavor with an appealing tart edge. A traditional accompaniment to caviar, crème fraiche rounds out the caviar’s flavor without overpowering it.