New This Month

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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