3 of a Kind: Potato Crisps and Caviar

Get the take on creative dishes that fuse the familiar flavors of fried potato with the bold and briny notes of caviar.
Caviar from the Wine Kitchen

3 of a Kind checks out three places across the country to try something cool, new and delicious.

Caviar and potato chips usually sit at opposite ends of the fancy food spectrum. Lately, however, chefs have united the two, pairing the upscale tinned fish eggs with the humble potato, a seemingly ideal combination that brings together both creamy and crisp textures. Read on to get the take on these creative dishes that fuse the familiar flavors of fried potato with the bold and briny notes of caviar.

Caviar and Potato Chips

At The Wine Kitchen in historic Leesburg, Virginia, Chef Tim Rowley makes caviar more approachable for the masses by pairing American sturgeon with crisp housemade salt and vinegar chips. Rowley’s idea for the combination was to “share the experience of caviar with diners by increasing accessibility and familiarity in tasting”. It’s far from your standard chips and dip, though, with other accoutrements such as egg gribiche and caramelized onion dip also adorning the plate.

Caviar Canapes
Caviar Canapes

Absinthe in San Francisco is known for its refined yet approachable cuisine, so it’s no wonder that the culinary team has found a way to incorporate caviar into a familiar appetizer. To prepare Caviar Canapes, Chef Adam Keough perches American sturgeon on a crisp, shredded potato cake that’s layered with a hard cooked egg. Reminiscent of the traditional caviar and creme fraiche on top of blini, Absinthe’s savory potato cake and caviar is one of the restaurant’s most-popular items.

Caviar Crisp from Petrossian
Caviar Crisp with Tarama Dip

Petrossian is a beloved institution in New York City, particularly for caviar lovers. The restaurant is renowned for its fine osetra, which Chef Richard Farnabe incorporates into his unique take on the potato and caviar trend. For his Caviar Crisp with Tarama Dip, Farnabe blends potatoes, caviar and a bit of flour to form a thin disc, which he fries to create a beautiful, onyx-colored crisp. The giant potato and caviar chip is served with tarama (fish roe dip) and Royal Golden Osetra.

Photography courtesy of The Wine Kitchen, Absinthe and Petrossian

Next Up

3 of a Kind: Togarashi

Feeling the heat? Check out a chile-laced spice blend that is elevating everything from cheesecake to cocktails.

3 of a Kind: Baijiu

Find out which celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit.

3 of a Kind: Scraps

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and sav

3 of a Kind: Shakshouka

Shakshouka is a savory egg entree made with tomatoes, peppers and onions that's popular in Israel. Here are a few creative ways it's being adapted by chefs in America.

3 of a Kind: Holiday Cocktails

Nothing says good cheer like a spirited drink or two.

3 of a Kind: Cascara Drinks

With the flavor of an herbal tea and a java-like jolt of caffeine, cascara is a refreshing, energizing and waste-free alternative to coffee. Here are three places using it in cool ways.

3 of a Kind: Crazy Queso

Restaurants around the country are going beyond the basic with their queso, dishing up the molten appetizer spiked with everything from pickles to booze.

3 of a Kind: Miner’s Lettuce

A wild green with a fascinating past is showing up as an elegant garnish at restaurants around the country.

3 of a Kind: Montanara Pizza

This smoky masterpiece is one deeply satisfying pie.

3 of a Kind: Fermented Salads

Chefs are using pickled vegetables and fermented dressings to create tangy twists on typical salads.

Related Pages