Pan-fried Purple Potatoes with Crème Fraiche and Caviar

Pan-fried Purple Potatoes with Crème Fraiche and Caviar

3 tablespoons extra-virgin olive oil

8 purple potatoes, scrubbed and sliced 1/8” thick

1 sea salt, to taste

Crème Fraiche

Assorted caviar

Snipped fresh chives, for garnish

Instructions

Heat oil in a cast iron skillet, over medium heat.

Add potatoes and cook potatoes, flipping once after 5 minutes. Continue to cook until golden and crisp on both sides.

Transfer to a paper towel-lined plate and allow to cool to room temperature. Arrange on a service platter and top with crème fraiche, caviar, and chives.

Garnish with salt if desired, and finish with snipped fresh chives.