Idaho® Potato Chips with Créme Fraiche and Caviar

Ingredients

• 1 Medium Idaho Potatoes
• 1½ c. olive oil
• 6 ozs. Crème Fraiche
• 1 oz. Osetra or Sevruga Caviar
• Sea Salt

Directions

1. Peel the potatoes and, using a mandoline or a thin knife, slice them ⅛ inch thick.
2. To remove the potato starch, rinse the slices in a bowl of cold water; change the water twice. Pat the slices thoroughly dry with paper towels.
3. In a large skillet, heat the vegetable oil until almost smoking (about 350 degrees F). Add half of the potato slices and cook over moderately high heat.
4. Turn the potatoes once, cooking them for about a total time of 7 minutes, or until they are golden and crisp.
5. Remove chips with a slotted spoon and drain them on paper towels. Repeat with remaining potato slices.
6. Sprinkle with salt. When cooled, add a small dollop of crème fraiche to each chip and garnish with caviar. Serve immediately.
7. Note: To make potato chips successfully in the home kitchen, you may want to purchase a slicer or mandoline to slice the potatoes thin enough for extra crispy results.