Domino Potato Skewers with Crème Fraîche and Caviar
Crisp-edged russet potatoes roasted in clarified butter, with crème fraîche, Royal Ossetra caviar, and chives.
Equipment
- vegetable peeler
- paper towels
- baking sheet
- parchment paper
- pastry brush
Ingredients
- 5 large russet potatoes
- 1/4 cup clarified butter melted, divided
- 1 pinch seasoned salt
Toppings
- crème fraîche
- chives finely chopped
- caviar
Instructions
- Prep: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Shape the Potatoes: Peel the potatoes and trim each into a rectangular block. Reserve the trimmings for another use.5 large russet potatoes
- Slice: Slice each block 1/16 inch (1.5 mm) thick on a mandoline, keeping the slices from each potato together in a stack. Pat each stack dry with paper towels.
- Skewer: Divide each stack in half and thread each half onto a cocktail pick, keeping the slices aligned, for a total of 10. Trim the sides of each stack into an even square, if desired.
- Season: Arrange the skewers on the prepared baking sheet. Brush all sides with clarified butter, reserving a small amount, and sprinkle with seasoned salt.1/4 cup clarified butter, 1 pinch seasoned salt
- Bake: Bake for 15 minutes. Reduce the heat to 425°F (220°C) and bake 25 to 35 minutes more, flipping halfway through and brushing with the reserved butter, until the edges are golden and the centers are tender.
- Finish: Transfer the crème fraîche to a piping bag. Pipe crème fraîche over each skewer, then top with chives and caviar. Serve.crème fraîche, chives, caviar
Nutrition
Calories: 154kcal, Carbohydrates: 20g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 35mg, Sodium: 55mg, Potassium: 465mg, Fiber: 1g, Sugar: 1g, Vitamin A: 111IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.