Cauliflower Puree and Caviar on Cloverleaf Potato Chips

1. 1

   Preheat oven to 375F.

2. 2

   Peel potatoes and transfer to a bowl of cold water.

3. 3

   Cut 2 potatoes lengthwise into 1/8- to 1/16-inch-thick slices with slicer, then stack slices in piles of 6.

4. 4

   Cut out as many cloverleafs as possible from each stack, pressing cutter through stacks, and toss with half of melted butter in a bowl.

5. 5

   Arrange chips in 1 layer in a large shallow baking pan (1 inch deep) and season very lightly with salt.

6. 6

   Bake in middle of oven until edges are pale golden, 10 to 15 minutes, then turn chips over with a metal spatula and bake until golden all over, 5 to 10 minutes more, checking frequently after 5 minutes and transferring chips as baked to a rack to cool.

7. 7

   While first batch is baking, slice and cut shapes from remaining 2 potatoes.

8. 8

   Toss with remaining butter and bake in another shallow baking pan.

9. 9

   Cook cauliflower in a 3-quart saucepan of until very tender, 5 to 7 minutes, and drain in a colander.

10. 10

    Puree cauliflower in a food processor until smooth, then transfer to a bowl and whisk in sour cream and salt.

11. 11

    Just before serving, stir in chives (if using).

12. 12

    Top potato chips with 1 teaspoon cauliflower puree and 1/2 teaspoon caviar, then garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.