Chips & Caviar

Chips & Caviar
2-3 chips per person

Elegant and classic while hitting both high and low notes, in the most tasteful way. If you opt for store-bought chips, choose something high quality and flat. Potato chips (or fries, too!) with sparkling wine, particularly this 2018 Brut Cuvée Méthode Champenoise, is something everyone will be behind for the holidays and well into the years to come.

1 potato, thinly sliced
Fry oil
Salt
Crème fraiche
Caviar, highest quality within your price range

Heat 1 inch of oil in a high-sided saucepan or dutch oven to 365° F. If you don’t have a thermometer, use the bottom of a wooden spoon. When emerged in the hot oil, the surface of the spoon with bubble.

Add potatoes slices (I use a mandolin to get extra thin) in batches to prevent overcrowding and cook until dry and slightly browned, about 1 minute. Remove to a paper towel lined plate or sheet tray. Cool completely and continue to fry chips until all potato slices are cooked. If you prefer, use store bought chips.

Spoon or pipe crème fraiche and top with caviar.

In partnership with Cuvaison.