Purple Potato Chips with Creme Fraiche and Caviar

Friends will be chasing down the waiters for these colorful creations. For extra credit, serve them with mini shots of vodka.

  • Yield: Makes 24

Source: Martha Stewart Weddings, Fall 2011


  • 1 medium purple potato (3 ounces)
  • 1 tablespoon salt
  • 2 cups hot water
  • Vegetable oil for deep-frying
  • 2 tablespoons creme fraiche
  • 3 ounces caviar


  1. Slice potato paper-thin on a mandoline. Dissolve salt in the hot water; add potato. Soak until water cools completely, about 20 minutes.

  2. Heat 2 inches oil in large heavy-bottom pot until 350 degrees on an instant-read thermometer. drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon creme fraiche and 1/4 teaspoon caviar. Serve immediately.


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