Ingredients

Makes 8 to 10 canapés; serving 2 as an hors d'oeuvre

　　2 large russet (baking) potatoes (each about 10 ounces)

　　vegetable oil for deep-frying

　　2 tablespoons sour cream

　　1 ounce beluga or sevruga caviar

　　Garnish: fresh chives, cut into 1/2-inch-long pieces

　　

Step 1

In a 2-quart saucepan bring 1 quart salted water to a boil.

　　

Step 2

Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.

　　

Step 3

Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.

　　

Step 4

In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.

　　

Step 5

Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.