Antonia Lofaso's Caviar with House-Made Potato Chips Feast of the Seven Fishes Food Network

Cook along with Antonia Lofaso as she makes a tangy dip with creme fraiche, dill and lemon zest to pair with her crispy homemade potato chips and caviar for the Feast of the Seven Fishes.
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Caviar with House-Made Potato Chips and Lemon Crme Fraiche
Level: Intermediate
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

Chips:
4 cups peanut oil
3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water
Kosher salt
4 tablespoons chopped fresh dill

Lemon Creme Fraiche:
2 cups creme fraiche
4 tablespoons chopped chives
2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice
1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

Directions

Special equipment: a mandoline, a deep-fry thermometer

For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.

For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.

Cooks Note: Caviar is a specialty item, but you can easily make it work in your price range. Russian Osetra sturgeon caviar is a splurge, with a buttery walnut flavor. Salmon roe is a cost-effective alternative with great pop, high salinity and a buttery flavor. Trout roe is my favorite inexpensive option because of its mild flavor and subtle saltiness.

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Antonia Lofaso's Caviar with House-Made Potato Chips | Feast of the Seven Fishes | Food Network
https://youtu.be/pd6P8GyF4lo