Potatoes And Caviar Recipes

Steps:

• Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
• Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
• Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
• Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
• Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

Steps:

• Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
• Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

Steps:

• Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
• Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
• Top potato chips with 1 teaspoon each of caviar and creme fraiche.

Steps:

• Preheat oven to 350 degrees F
• Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
• Cool potatoes before handling.
• Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
• Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
• Garnish top of each potato with red or black lumpfish roe.

Steps:

• Slice 2 sweet potatoes into 1/8-inch-thick rounds. Brush with olive oil and season with salt and pepper. Bake at 425 degrees F until crisp, about 15 minutes, then cool on a rack. Mix 2 tablespoons chopped chives with 1/4 cup creme fraiche; dollop on the potatoes and top with caviar.

Steps:

• In a 2-quart saucepan bring 1 quart salted water to a boil.
• Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
• Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
• In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.
• Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

Steps:

• Make potatoes:
• Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
• Make dressing:
• In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
• Assemble:
• Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.

Steps:

• In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
• When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
• Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
• Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
• Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

Steps:

• Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into 3/8-inch slices. Set aside.
• When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
• Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.