Crispy Potato and Sour Cream Tart
Warm Potatoes In Red Caviar
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound (about 10) small new potatoes
- 2tablespoons unsalted butter
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- 8tablespoons (about 4 ounces) salmon caviar
- 1teaspoon peanut oil
- 1½teaspoons chopped parsley leaves
- 1½teaspoons chopped fresh tarragon leaves
Preparation
- Step 1
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 ⅜-inch slices. Set aside.
- Step 2
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.
- Step 3
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.
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Private Notes
Cooking Notes
Safflower oil is also virtually flavorless. I expect that Chef Pepin specifies peanut oil for its flavor--which would be very complimentary to the briny nuttiness of the salmon caviar. Since it is only a teaspoon you could substitute any other preferred oil without doing damage to the outcome. The other ingredients are much more important than the oil.
Why are you using peanut oil? Safflower Is cheaper, healthier and lighter.
Safflower oil is also virtually flavorless. I expect that Chef Pepin specifies peanut oil for its flavor--which would be very complimentary to the briny nuttiness of the salmon caviar. Since it is only a teaspoon you could substitute any other preferred oil without doing damage to the outcome. The other ingredients are much more important than the oil.
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