Crisp Potato Wedges with Caviar |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
If caviar isn't avaliable, minced fresh chives make an inexpensive alternative. Ingredients:
1/4 cup plus 2 tablespoons salmon (red) caviar |
2 large russet potatoes (about 1 1/2 pounds) |
1 tablespoon lemon juice |
1/2 teaspoon salt |
2 tablespoons butter or margarine |
1/2 cup sour cream |
garnish: fresh chives |
Directions:
1. Rinse and drain caviar; place in a small bowl. Cover tightly, and chill.
2. Peel and shred potatoes, working quickly to prevent browning; place in a bowl. Add lemon juice and salt; toss well. Cover with heavy-duty plastic wrap, pressing directly on potato mixture. Melt butter in a 10 ovenproof nonstick skillet over medium heat. Pour potato mixture into skillet, spreading evenly to edges. Cook 4 to 5 minutes or just until edges begin to brown (do not stir). Place skillet on top baking rack in oven; bake at 450° for 30 minutes or until potato is golden and crisp on bottom.
3. Invert potato onto cutting board; cut into 8 wedges. Place wedges on serving plates; dollop with sour cream. Top with caviar. Garnish, if desired.
4. Make-Ahead: Shred potatoes a day ahead; place in cold water to cover. Cover and chill. When ready to cook, rinse potato; press between paper towels to remove excess water. Toss in lemon juice and salt. Cook over medium heat 25 minutes. Bake at 450° for 30 minutes. Rinse, drain and chill caviar shortly before serving to retain moisture.
|
|