caviar with fingerling chips

Categories: Appetizers, Posted by Sandy Bergsten


1/2 lb small fingerling potatoes

1 Tbsp olive oil

1 pinch kosher salt

2 ounces caviar



Preheat oven to 400 degrees.

Slice the lengthwise ends off of the fingerling potatoes, then slice into ¼ inch chips.

Place on a heavy rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss. Make sure the chips don’t overlap.

Roast for 5-10 minutes or until the chips just begin to brown and crisp up. Be careful not to overcook, but also make sure they are cooked long enough so they are not soggy. Rotate the pan in the oven to ensure even cooking.

Remove from the pan and place on paper towel to cool and crisp up. The chips can be made a few hours in advance, allow to cool completely then place in airtight container lined with paper towel. Leave at room temp, do not refrigerate.

Spoon the caviar into a small dish or ramekin. Place on a plate and surround with fingerling chips. Serve with a small spoon. (Take care that it’s not silver. It’s pretty much a wives’ tale that a metal spool will ruin the taste of the caviar (caviar does arrive in metal tins and is sold in glass jars with metal lids) but caviar will pit your silver.)


Serves 4-6


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