Potato Crisps with Sour Cream & Caviar

These potato crisps are essentially miniature latkes dressed up for a cocktail party. Crisp, golden, and just one bite each, they’re the kind of canape that has guests crowding the platter and asking for seconds before the tray makes it back to the kitchen.

The key technical instruction in this recipe (don’t soak the grated potatoes) is critical and runs counter to most latke recipes. Soaking would wash away the starch that binds the cakes together as they fry. Without it, you end up with shredded potatoes that fall apart in the oil. Just grate, season, and into the pan.

Use russets specifically. Their high starch content is what makes the crisps hold together. Yukon golds or red potatoes are too waxy and won’t bind the same way.

Fry hot and quick. The oil should be shimmering and the crisps should sizzle aggressively the moment they hit the pan. Lower heat means oil-soaked, soft cakes instead of golden, shatteringly crisp ones.

A dollop of cold sour cream and a small spoon of caviar on top is the classic finish. The hot crisp, the cool cream, and the salty pop of caviar are the whole point: textural and temperature contrast in a single bite.

Pro Tips

• Squeeze grated potatoes briefly in a clean towel before mixing in the herbs to remove excess water (without losing starch).
• Make the crisps a few hours ahead and reheat in a 375F (190C) oven for 5 minutes to refresh the crunch.
• Top right before serving. Sour cream on hot crisps will melt and slide off.
• Use salmon caviar (orange roe) for visual pop or black sturgeon caviar for elegance.

Variations

• Top with smoked salmon and a sprig of dill instead of caviar.
• Try a dab of olive tapenade or anchovy paste for a Mediterranean twist.
• Use sour cream plus a small spoon of applesauce for a sweet-savory take.