• 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.
Recipe information
Total Time
1 hr
Yield
Makes 80 hors d'oeuvres
Ingredients
Special equipment:
Preparation
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.
