Ingredients Jump to Instructions ↓

  1. 12 New potatoes - very small

  2. 4 cups 948ml Rock salt

  3. Oil - deep frying

  4. 1/2 cup 118ml Sour cream

  5. 4 oz 113g Black caviar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450. Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a shallow baking pan and bake for 30 to 35 minutes, until done.

  2. Remove potatoes from oven and cut into halves. Scoop out pulp with a melon-ball cutter, being careful to keep shells intact. Mash pulp slightly in a small bowl and keep warm. Heat oil to 375 in a large saucepan.

  3. Drop potato shells gently into oil and deep fry until golden brown and crisp. Drain well on paper towels. Fill potato shells with mashed potatoes, top with a spoonful of sour cream, and add a teaspoon or more of caviar.

  4. Serve on a thick salad plate atop hot rock salt.


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