Smashed Fingerling Potatoes with Onion Dip and Caviar
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 578
- Total Fat
- 53
- Saturated Fat
- 15
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 125
- Sodium
- 531
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
Ingredients
2 tablespoons unsalted butter
1 large yellow or white onion, thinly sliced
Kosher salt
1/2 cup sweet vermouth
Neutral cooking oil, for frying
1 cup sour cream
3/4 cup cream cheese, at room temperature
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 pound fingerling potatoes
1/4 cup sustainable caviar, for serving
Directions
- In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool.
- Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil.
- Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving.
- Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt.
- Serve the crispy potatoes on a platter with the onion dip and caviar on the side.