A New Year’s Eve recipe for potato lovers

A New Year’s Eve recipe for potato lovers

What’s the easiest way to have a New Year’s party? Pour a bag of potato chips into a bowl, put some sour cream in another bowl, and open a bowl of caviar or salmon roe for dipping. It can be as luxurious or as frugal as you want, depending on whether you’re spending on caviar. Everyone is sure to love it – especially the host, who now has a few minutes to arrange all the glasses and bring out the champagne.

This recipe may be the second easiest, and is a more substantial version of that quick and delicious formula. It combines the same exciting flavors, rearranging them into a buttery and elegant tart.

To prepare it, I mix cooked potato slices with sour cream, Parmesan cheese, and chives, which coat the potatoes, making them very shiny and delicious. Then I put it all on the prepared sheet of puff pastry and baked it until golden.

So far, this is a pretty standard potato tart, which would be pretty and simple enough without further refinement: a dish that plays a supporting role in your meal.

But the frosting turns this tart into a star. Immediately before serving, sprinkle the surface of the tart with crumbled potato chips, then sprinkle with caviar. Potato chips add whimsy and crunch. It gives the caviar a salty, juicy taste and a touch of colour, especially if you use orange salmon roe, red tobiko or golden salmon roe. Set it aside or skip it altogether if you’re feeding vegetarians.

This tart may be a star, but she’s no diva – she just goes with the flow. It is cut into delicious pieces and can be served with drinks as an appetizer that can be bitten off a napkin. Or cut them into large squares and toss with a salad, and you have an excellent appetizer or side dish, or a fancy main course for New Year’s Day brunch.

Much of the preparation can be done a day in advance. You can boil the potatoes, cut them into slices, stir the sour cream mixture together, then roll the puff pastry onto a baking sheet (cover and refrigerate until needed).

Then, about an hour before serving, simply assemble and bake. It is very warm (not hot) or at room temperature on the same day of baking. Just make sure not to add the chips and caviar until the last minute, right before the corks fly and the baking begins.

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