Active Time

　　45 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 80 hors d'oeuvres

　　2/3 cup crème fraîche (5 oz)

　　1 1/2 teaspoons finely grated fresh lemon zest, or to taste

　　1 teaspoon finely chopped fresh chives

　　1/4 cup olive oil

　　4 large russet (baking) potatoes

　　6 oz caviar (preferably osetra)

　　

Special equipment:

Mandoline or other manual slicer

　　1 1/2- to 2-inch star cutter

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

Stir together crème fraîche, zest, chives, and salt to taste. Chill topping until ready to use. Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.

　　

Step 3

Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).

　　

Step 4

Serve stars topped with crème fraîche and caviar.

　　Cooks' notes:

　　• Crème fraîche topping may be made 2 days ahead and chilled, covered.

　　• Stars may be made 2 days ahead and kept, between paper towels, in an airtight container at room temperature.