Potato Chips with Creme Fraiche and Caviar Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 1/4 cup herbed olive oil
  • 3 large russet potatoes, scrubbed
  • 2 tablespoons fresh rosemary, chopped fine
  • 9 oz caviar
  • 8 oz creme fraiche
  • salt
  • pepper


Preheat oven to 375°. Brush 3 large baking sheets generously with some oil.


With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.


Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.


Top potato chips with 1 teaspoon each of caviar and creme fraiche.

Potato Chips with Creme Fraiche and Caviar


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