75 ml (3 fl oz) vegetable oil
4 medium potatoes
75 ml (3 fl oz) sour cream
2 oz (50 g) jar black caviar or red lumpfish
lemon wedges to garnish
4 medium potatoes
75 ml (3 fl oz) sour cream
2 oz (50 g) jar black caviar or red lumpfish
lemon wedges to garnish
method
1. Heat the oven to gas mark 9 (475°F) 240°C.
2. Divide the oil between two roasting tins.
3. Scrub potatoes thoroughly but do not peel.
4. Cut the potatoes as evenly as possible, into about 2 cm (3/4 in) slices.
5. Rinse under cold water and dry thoroughly.
6. Coat both sides of the potato slices in the oil in the tins and arrange in a single layer over each tin.
7. Bake in the oven for about 15 minutes or until the potatoes have crisped around the edges and have turned a light brown.
8. Drain on kitchen paper.
9. Arrange the slices on a suitable serving dish, top each with a blob of soured cream and a 1/4 tsp of caviar.
10. Garnish with lemon wedges and serve immediately.
2. Divide the oil between two roasting tins.
3. Scrub potatoes thoroughly but do not peel.
4. Cut the potatoes as evenly as possible, into about 2 cm (3/4 in) slices.
5. Rinse under cold water and dry thoroughly.
6. Coat both sides of the potato slices in the oil in the tins and arrange in a single layer over each tin.
7. Bake in the oven for about 15 minutes or until the potatoes have crisped around the edges and have turned a light brown.
8. Drain on kitchen paper.
9. Arrange the slices on a suitable serving dish, top each with a blob of soured cream and a 1/4 tsp of caviar.
10. Garnish with lemon wedges and serve immediately.
serving amount
makes 32
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