3 russet potatoes
3 red potatoes
3 all-purpose potatoes
1/2 teaspoon saffron threads
4 fluid ounces crème fraîche
1/8 ounce beluga caviar
green onions, sliced, as needed
Servings: 6
1. Cut each potato crosswise into 1 1/4-inch-(3-centimeter-) thick slices. Using a 3/4-inch (2-centimeter) round fluted cutter, cut rounds from the potato slices. Using a Parisienne scoop, scoop a cavity in the top of each round.
2. Simmer each type of potato separately in a small amount of salted water, adding saffron to the water with the russet potato rounds. Simmer the potato rounds until tender, approximately 8 to 10 minutes. Remove from the water and chill.
3. Fill the cavities of the chilled potatoes with crème fraîche. Top each potato with caviar and garnish with green onion slices.
3 red potatoes
3 all-purpose potatoes
1/2 teaspoon saffron threads
4 fluid ounces crème fraîche
1/8 ounce beluga caviar
green onions, sliced, as needed
Servings: 6
1. Cut each potato crosswise into 1 1/4-inch-(3-centimeter-) thick slices. Using a 3/4-inch (2-centimeter) round fluted cutter, cut rounds from the potato slices. Using a Parisienne scoop, scoop a cavity in the top of each round.
2. Simmer each type of potato separately in a small amount of salted water, adding saffron to the water with the russet potato rounds. Simmer the potato rounds until tender, approximately 8 to 10 minutes. Remove from the water and chill.
3. Fill the cavities of the chilled potatoes with crème fraîche. Top each potato with caviar and garnish with green onion slices.
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