Crispy Potatoes Topped with Salmon Roe
I am truly in love with these crispy potatoes topped with salmon roe! The easiest salmon roe recipe.
Servings: 50 pieces
Ingredients
- 24 ounces mini to medium sized potatoes thinly sliced
- 12 ounces crème fraîche
- 2 tablespoons finely chopped chives and more for garnish
- salt, pepper, smoked paprika (optional) to taste
- vegetable oil for frying, or air fryer without oil
- top with salmon roe, pepper and reserved finely chopped chives
Instructions
- Prep your potatoes. Begin by cutting your potatoes into thin slices, your choice of size. Soak in water for up to 30 minutes to one hour. This helps get out the starches and get crispier this way when frying.
- Mix your crème fraîche. While that's soaking, in a small to medium sized bowl, mix your crème fraîche with salt, pepper and thinly chopped chives. Toss and set aside. I placed mine in a plastic bag/piping bag to pipe on the potatoes, but that's optional!
- Fry and season potatoes. Once your soaking is complete, dry your potatoes well on a towel or paper towels and heat up neutral oil in a deep pan. You can also bake this in the oven, or air fryer. Slowly and carefully fry/bake/roast your potatoes until soft inside and crunchy on the outside and place on a wire rack to cool.
- Transfer your potatoes to a bowl, season and mix with salt, pepper and a dash of smoked paprika, to just bring out some flavors.
- Assemble. Layer all your potatoes on a platter, pipe over your crème fraîche per potato and finish off with a dollop of salmon roe per potato, chopped chives a cracked black pepper.
Nutrition
Calories: 13kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 2mg | Potassium: 9mg | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.005mg