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
Snipped fresh chives, for garnish
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.