Potato chips garnished with caviar

Ingredients for 6 servings:

• 4 large waxy potatoes
• Vegetable oil with high smoke point
• salt and pepper
• 1 cup sour cream
• 1 jar caviar (trout or herring)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Ingredients for 2 to 6 people

If the potatoes are new, they don’t need to be peeled, unless you don’t like the skin—in which case, of course, you do. Slice the potatoes using a mandoline. Since the potato starch makes the slices very sticky, place all the slices in a bowl and rinse them under running water until they are no longer sticky. Once the water in the bowl runs clear, add more fresh water to the bowl and let the potatoes stand in the water for about 10 minutes. Then, lay each potato chip out individually on a paper towel to dry and cover with another layer of paper towel. Meanwhile, heat 1 liter of vegetable oil in a sturdy, high-sided pot over high heat. Once the chips are completely dry, add the first batch to the hot oil. To test whether the oil is hot enough, add a potato chip to the pot. When you can hear it sizzling, the oil is ready to fry. Fry the potato chips for about 2 minutes, turning them all over once with a ladle. Once the edges of all the chips are brown and slightly bubbling, remove them from the pan and place them on a plate, seasoning them with salt and pepper. You can also add garlic or vinegar powder, depending on your taste. Once all the chips are fried and cooled, arrange them on a serving plate and garnish each with a spoonful of sour cream and a little caviar. They should be served relatively quickly, as otherwise the cream will soak the chips and make them less crispy.