| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Main dish |
6 |
Servings |
INGREDIENTS
| 12 |
|
New potatoes, very small |
| 4 |
c |
Rock salt |
|
|
Oil; deep frying |
| 1/2 |
c |
Sour cream |
| 4 |
oz |
Black caviar |
INSTRUCTIONS
Preheat oven to 450.
Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a
shallow baking pan and bake for 30 to 35 minutes, until done.
Remove potatoes from oven and cut into halves. Scoop out pulp with a
melon-ball cutter, being careful to keep shells intact. Mash pulp slightly
in a small bowl and keep warm.
Heat oil to 375 in a large saucepan. Drop potato shells gently into oil
and deep fry til golden brown and crisp. Drain well on paper towels.
Fill potato shells with mashed potatoes, top with a spoonful of sour
cream, and add a teaspoon or more of caviar. Serve on a thick salad plate
atop hot rock salt.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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