Sunday, May 2, 2010
0 Recipe #107: Caviar & Crispy, Oven-Baked French Fries
Here's yet another way to enjoy caviar. This time around, I thought it'd be fun to create a recipe which took a much more laid-back approach to caviar than most of the typical, overly elaborate preparations one might encounter. :)
1 c. red-skinned potato, washed, scrubbed & sliced into long, 1/4" thick strips (about 1 small potato)
1/4 c. extra virgin olive oil
1/8 c. distilled white vinegar
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper (or if unavailable, use coarsely ground or regular)
2 Tbsp. low-fat sour cream (or nonfat yoghurt)
1 Tbsp. fresh chives (or fresh Italian flat leaf parsley), finely minced
1-2 tsp. caviar
Directions: Slice potato (using a mandolin slicer, or better yet, a vegetable/french fry cutter) into long thin matchstick-like slices. Place potato slices -- with the skin-side facing up -- into a rectangular 7" x 11" Pyrex glass dish, spreading them out evenly across dish so that none of them overlap. Whisk together olive oil, vinegar, salt, & pepper in a shallow bowl & then brush potato slices with the olive oil mixture, making sure to thoroughly coat the fries on all sides. Roast in the oven at 400 F for 1 hour. Tranfer fries onto two plates using tongs. (Sprinkle fresh chopped parsley on top of oven-baked fries, if using.) Gently mix together sour cream, caviar, & chives in a small serving bowl, & serve alongside fries. Enjoy!
Yield: 2 servings.