Caviar Topped Potato Snacks

Paper-thin layers, shallow-fried until golden and crunchy, topped with cool crème fraîche and caviar.

Ingredients

• 2 large Yukon Gold potatoes

• ½ cup olive oil (for shallow fry)

• 2–3 Tbsp butter

• Salt

• Crème fraîche

• Caviar

• Chives finely chopped (optional)

Instructions

• Slice.
  Use a mandolin to cut the potatoes into paper-thin slices. Pat very dry.

• Layer.
  Stack 6–8 slices together, pressing lightly so they hold.

• Cut into rectangles.
  Trim each stack into neat 1 x 2 inch rectangles with a sharp knife.

• Heat the oil.
  Pour ½ cup olive oil into a skillet to create a shallow fry layer.
  Add butter and melt into the oil over medium heat until shimmering.

• Fry.
  Add the rectangles in a single layer and cook 5 minutes per side, until deep golden with crisp edges.
  If the pan looks dry, add a splash more olive oil.

• Season.
  Transfer to a paper towel and sprinkle immediately with salt.

• Finish.
  Top each warm potato with a spoonful of crème fraîche and a small dollop of caviar.
  Finish with herbs if you want a little color.