In the Kitchen With: Vy Tran Yang

VY'S PARMESAN POTATOES WITH CAVIAR

INGREDIENTS

INGREDIENTS

1 lb fingerling potatoes

1 tbsp salt

1 tub crème fraîche

1 tin ROE Caviar

1 block parmesan cheese

1 bunch green onions

1 lb fingerling potatoes

1 tbsp salt

1 tub crème fraîche

1 tin ROE Caviar

1 block parmesan cheese

1 bunch green onions

Fill a pot with water and bring to a boil. Add the salt and fingerling potatoes. Boil until fork-tender, about 10 minutes. Drain and set aside to cool slightly
Slice green onions into 2-inch strips, then finely slice them lengthwise into thin slivers. Place the slivers in an ice bath for 5 minutes. They will curl naturally. Remove and pat dry
Slice the potatoes in half and place them on an oven-safe tray or plate. Using a microplane, generously grate parmesan cheese over the potatoes
Transfer the potatoes to an air fryer and cook at 350°F (175°C) for 4 minutes, until the cheese is golden and crispy

Assembly

Arrange the warm, parmesan-crusted potatoes on a serving plate. Grate another layer of fresh parmesan over the top
Add a small dollop of crème fraîche to each potato half, followed by a spoonful of ROE Caviar (use a Mother of Pearl spoon for serving caviar)
Garnish with the curled green onions for a final touch of elegance

Fill a pot with water and bring to a boil. Add the salt and fingerling potatoes. Boil until fork-tender, about 10 minutes. Drain and set aside to cool slightly
Slice green onions into 2-inch strips, then finely slice them lengthwise into thin slivers. Place the slivers in an ice bath for 5 minutes. They will curl naturally. Remove and pat dry
Slice the potatoes in half and place them on an oven-safe tray or plate. Using a microplane, generously grate parmesan cheese over the potatoes
Transfer the potatoes to an air fryer and cook at 350°F (175°C) for 4 minutes, until the cheese is golden and crispy

Assembly

Arrange the warm, parmesan-crusted potatoes on a serving plate. Grate another layer of fresh parmesan over the top
Add a small dollop of crème fraîche to each potato half, followed by a spoonful of ROE Caviar (use a Mother of Pearl spoon for serving caviar)
Garnish with the curled green onions for a final touch of elegance