Ingredients
- 2/3 cup crème fraîche (5 oz)
- 1 1/2 teaspoons finely grated fresh lemon zest, or to taste
- 1 teaspoon finely chopped fresh chives
- 1/4 cup olive oil
- 4 large russet (baking) potatoes
- 6 oz caviar (preferably osetra)
- Mandoline or other manual slicer
- 1 1/2- to 2-inch star cutter
Directions
- Preheat oven to 375°F.
- Stir together crème fraîche, zest, chives, and salt to taste. Chill topping until ready to use. Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.
- Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).
- Serve stars topped with crème fraîche and caviar.
