Tuesday, February 14, 2017
Potato chips and roe
I ate a half dozen of these little guys for dinner last night, and I regret nothing. That's how good relationships are.
Happy Valetine's Day!
Potato Chips and Roe
Makes about 15 - 20 bites
1 Yukon gold potato, peeled and sliced thin with a mandoline (or a bag of kettle-cooked potato chips)
Non-stick cooking spray
5 tablespoons sour cream or creme fraiche
1/4 cup Tobiko (flying fish roe)
Fresh dill and chives
Lightly coat the potato slices with cooking spray and lay them in single layers on a parchment lined baking sheet. Bake at 375-degrees until they begin to brown on the edges, about 10 minutes. Flip and continue baking until crisped through, about 5 additional minutes. If some of the chips brown before others, remove them from the oven. Place cooked chips on a paper towel and salt.
Set cooled chips on serving platter. Dot each with a teaspoon of sour cream and a little less than a teaspoon of the roe. Garnish with herbs. Serve immediately.