Crisp Potato Canapes with Caviar

1. 1

   In a 2-quart saucepan bring 1 quart salted water to a boil.

2. 2

   Cut potatoes crosswise into 1-inch-thick slices.

3. 3

   Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess.

4. 4

   Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.

5. 5

   Simmer potatoes 5 minutes, or until just tender, and drain.

6. 6

   Pat potatoes dry thoroughly.

7. 7

   With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube.

8. 8

   Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.

9. 9

   In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350F.

10. 10

    Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain.

11. 11

    Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature.

12. 12

    Recrisp potatoes in a 375F.

13. 13

    oven 5 minutes.

14. 14

    Fell indentation in each potato cube with sour cream and top with caviar.

15. 15

    Garnish canapes with chives.

* Per serving · 4 servings · Values may vary.