-
1
Place the potatoes in a saucepan in a single layer, and cover with cold salted water.
-
2
Bring to a boil, and boil until almost cooked through but still firm in the center, 20 to 30 minutes.
-
3
Drain, and peel when cool enough to handle.
-
4
Cut the potatoes into quarters, and sprinkle them lightly with salt.
-
5
(The potatoes may be prepared to this point up to 4 hours in advance and held at room temperature.
-
6
Heat oven to 250 degrees, and put an ovenproof platter in it.
-
7
Heat 2 to 3 inches of oil in a deep pot over medium-high heat, until it bubbles vigorously when a small piece of potato is dropped in.
-
8
Working in batches to avoid crowding the pan, fry the potatoes until browned and crisp, occasionally moving them around in the oil to make sure they cook evenly.
-
9
Remove the potatoes from the oil with a slotted spoon, and drain on paper towels or brown paper bags.
-
10
Sprinkle the potatoes lightly with salt, and transfer them to the platter in the oven to keep warm.
-
11
When all potato quarters are cooked, quickly top each with a heaping 1/2 teaspoon of sour cream, a heaping 1/2 teaspoon of caviar and a sprinkling of chives.
-
12
Serve right away for best flavor.
-
13
To eat Russian-style, have a shot of vodka, and immediately pop a potato quarter into your mouth.
