Martha Stewart: Purple Potato Chips with Creme Fraiche and Caviar


  1. 1 medium purple potato (3 ounces)
  2. 1 tablespoon salt
  3. 2 cups hot water
  4. Vegetable oil for deep-frying
  5. 2 tablespoons creme fraiche
  6. 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.

Recipe Credit: Martha Stewart

Tag @TheCaviarCo of you enjoying your recipe for a chance to be featured on our Social Media Pages!