- 1 russet potato cut into ⅛-inch slices
- 1 cup coarsely grated Parmesan Cheese
- 1 cup Crème Fraiche or Sour Cream
- Caviar of your choice
- Dill or chives
- Lemon zest
- Oil for frying
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place little mounds (about 1 tablespoon) of Parmesan cheese onto the parchment paper, leaving 2 inches in between each. Bake them for 12 minutes, or until the cheese is melted and golden. Allow the chips to cool before removing to a rack.
Meanwhile, heat a few inches of oil in a 3 QT saucepan to 350°F. Fry the potato slices for about 2 minutes, until the potato is a deep golden brown. Drain the potatoes on a paper towel lined plate and season with salt.
These two steps can be done a few hours in advance.
To assemble top the cheese crisps and potato rounds with a dollop of cream fresh, about a ½ teaspoon of caviar, lemon zest and dill. Serve immediately.