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Potato Boxes with Caviar

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Ingredients

  • 4 Idaho Potatoes
  • 1/2 teaspoon caviar
  • 1/2 teaspoon creme fraiche
  • 2 1/2 teaspoon goat cheese
  • 2 teaspoon chive spear of chives

Preparation

Baking Directions:

Blanche the cubed potatoes in boiling water for 10 minutes and chill.

Slice a very thin slice off the top of the broad side of the potato and reserve for later (this will act as a lid for the box).

Hollow out the inside of the potato cube (this acts as the bottom of the box), and fill with caviar and goat cheese.

Do not over fill.

Lightly take a slightly beaten egg white to the bottom of the lid portion of the potato.

In boiling water, blanch chives for 55 seconds and then chill in cold water.

Tie each box up like a present.

Preheat a small amount of salad oil, peanut or vegetable oil in a heavy bottom sauce pot to about 350 degrees.

Drop in each box, and deep fry until golden and crisp.