Follow these steps for perfect results
Yukon Gold potatoes
peeled, quartered
Coarse salt
to taste
Canola oil
for frying
Sour cream
Salmon caviar
Chives
snipped
Iced vodka
for serving
Place the potatoes in a saucepan and cover with cold salted water.
Bring to a boil and cook until almost cooked through but still firm, about 20-30 minutes.
Drain the potatoes and let them cool slightly.
Peel the potatoes once cool enough to handle.
Cut the potatoes into quarters and sprinkle them lightly with salt.
Preheat the oven to 250 degrees F and place an ovenproof platter inside.
Heat 2-3 inches of canola oil in a deep pot over medium-high heat until it bubbles vigorously when a small piece of potato is dropped in.
Fry the potatoes in batches, avoiding overcrowding, until browned and crisp, moving them around for even cooking.
Remove the fried potatoes with a slotted spoon and drain on paper towels.
Sprinkle the potatoes lightly with salt and transfer them to the preheated platter in the oven to keep warm.
Top each potato quarter with a heaping 1/2 teaspoon of sour cream.
Add a heaping 1/2 teaspoon of salmon caviar.
Sprinkle with snipped chives.
Serve immediately. Consider serving with iced vodka.
Expert advice for the best results
Use a thermometer to ensure the oil is at the correct temperature for frying.
Do not overcrowd the pan when frying the potatoes to maintain oil temperature and ensure crispiness.
Serve immediately for the best texture and flavor.
Everything you need to know before you start
15 minutes
Potatoes can be prepared up to 4 hours in advance.
Arrange potato quarters artfully on a platter, ensuring each has a generous topping of sour cream, caviar, and chives.
Serve as an appetizer with chilled vodka.
Offer as a side dish to grilled fish or steak.
Traditional Russian pairing.
Cleanses the palate.
Discover the story behind this recipe
Caviar is a traditional Russian delicacy, often served with potatoes or blinis.
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