Tuesday, February 14, 2017

Potato chips and roe

My favorite snack is the marriage of perfection. The snap and salt of a crisped potato meets creamy sweet sour cream (or creme fraiche) and the salty pop of inexpensive roe. OK, more of a threesome than a coupling, but such a happy merger. Add a snip of dill and chives, and live happily ever after.

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
Salt
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.







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