Peanut or canola oil for frying 1 lb. new potatoes, very thinly sliced Fine sea salt, to taste 8 oz. American Wild sturgeon caviar, chilled 2 cups crème fraîche 4 Tbs. minced fresh chives
Fill a large heavy pot no more than halfway with oil, and heat to 275°F. When the oil is hot, fry the potato chips in batches, making sure not to crowd the pot, until the chips are golden and crisp. Remove the chips to drain on a paper towel-lined plate and immediately sprinkle with fine sea salt to taste. Serve the caviar chilled in a bowl, surrounded by crushed ice in a larger bowl. Using a mother-of-pearl or other non-metallic spoon for the caviar, invite guests to top their own chips with crème fraîche, a generous helping of caviar, and a sprinkling of fresh chives.
