Potato Pave Tots with Caviar | Idaho Potato Commission
For the Potato Tots: - Preheat the oven to 375°F. - Line a ⅓-size hotel pan with parchment paper, and spray with pan spray. - In a large mixing bowl, combine the thinly sliced potatoes, melted...
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Cooking tools:
- Deep fryer
- Food mill
- Hotel pan
- Oven
- Refrigerator
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Baking pan
- Parchment paper
- Plastic wrap
- Aluminum foil
Ingredients
- 5 pounds Idaho® Russet potatoes, peeled and thinly sliced – 1/16 inch
- ½-¾ lb. butter, melted
- 1 bunch thyme, picked leaves only
- 3 Tablespoons kosher salt
- 2 teaspoons pepper, coarse ground
- 6 ea. hard-boiled eggs, peeled
- 1 teaspoon shallots, finely minced
- ½ bunch chives, finely minced
- 12 ounces crème fraȋche
- 6 ounces The Caviar Co. Kaluga Caviar (or your favorite caviar)
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