Crisp Potato Wedges With Caviar

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   ["Rinse and drain caviar; place in a small bowl. Cover tightly, and chill.", "Peel and shred potatoes, working quickly to prevent browning; place in a bowl. Add lemon juice and salt; toss well. Cover with heavy-duty plastic wrap, pressing directly on potato mixture. Melt butter in a 10"" ovenproof nonstick skillet over medium heat. Pour potato mixture into skillet, spreading evenly to edges. Cook 4 to 5 minutes or just until edges begin to brown (do not stir). Place skillet on top baking rack in oven; bake at 450u00b0 for 30 minutes or until potato is golden and crisp on bottom.", "Invert potato onto cutting board; cut into 8 wedges. Place wedges on serving plates; dollop with sour cream. Top with caviar. Garnish, if desired.", "Make-Ahead: Shred potatoes a day ahead; place in cold water to cover. Cover and chill. When ready to cook, rinse potato; press between paper towels to remove excess water. Toss in lemon juice and salt. Cook over medium heat 25 minutes. Bake at 450u00b0 for 30 minutes. Rinse, drain and chill caviar shortly before serving to retain moisture."]

* Per serving · 4 servings · Values may vary.