Recipes
Crispy Potato Skins With Caviar
Upgrade the retro bar bite at home with this luxe recipe from Miami’s Boia De.
- Serves
4
- Time
2 hours
Regulars clamor for this over-the-top off-menu item at Boia De in Miami’s Little Haiti. Don’t be tempted to cut the potatoes with a knife, warns chef Luciana Giangrandi; tearing them open with your hands creates the skins’ characteristic rough edges, which turn marvelously crispy when fried. And if caviar is outside of your budget, the recipe also shines with smoked salmon.
Ingredients
- 4 Kennebec or russet potatoes (about 3 lb.)
- 2 large eggs
- Vegetable oil, for frying
- Kosher salt
- 8–12 oz. stracciatella or burrata
- Thinly sliced chives, for garnish
- 4 oz. caviar, for garnish
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 350°F. Poke the potatoes all over with a cake tester or fork. Bake until a knife inserted in the center slides through easily, 45–90 minutes. Set aside until cool enough to handle, about 30 minutes.
Step 2
Meanwhile, to a small pot, add the eggs and enough cold water to cover. Bring to a boil, turn off the heat, cover, and set aside for 10 minutes. Fill a small bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to cool. Peel the eggs, slice in half, and remove the yolks (reserve the whites for another use). Set a fine-mesh strainer over a small bowl and press the yolks through. Set aside.
Step 3
Tear the potatoes in half lengthwise. Using a spoon, hollow out the skin, leaving a ½-inch layer of the flesh. (Save the extra flesh for another use.) Use your hands to rip the potato skins in half crosswise.
Step 4
Into a tall large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reaches 375°F, use a slotted spoon to gently lower the potato skins into the oil. Fry until golden, 3–4 minutes. Transfer to a paper towel-lined plate and season to taste with salt.
Step 5
Transfer the potato skins to a serving plate and scoop stracciatella on top. Garnish with the reserved egg yolk, chives, and a generous dollop of caviar. Serve hot.
- Position a rack in the center of the oven and preheat to 350°F. Poke the potatoes all over with a cake tester or fork. Bake until a knife inserted in the center slides through easily, 45–90 minutes. Set aside until cool enough to handle, about 30 minutes.
- Meanwhile, to a small pot, add the eggs and enough cold water to cover. Bring to a boil, turn off the heat, cover, and set aside for 10 minutes. Fill a small bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to cool. Peel the eggs, slice in half, and remove the yolks (reserve the whites for another use). Set a fine-mesh strainer over a small bowl and press the yolks through. Set aside.
- Tear the potatoes in half lengthwise. Using a spoon, hollow out the skin, leaving a ½-inch layer of the flesh. (Save the extra flesh for another use.) Use your hands to rip the potato skins in half crosswise.
- Into a tall large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reaches 375°F, use a slotted spoon to gently lower the potato skins into the oil. Fry until golden, 3–4 minutes. Transfer to a paper towel-lined plate and season to taste with salt.
- Transfer the potato skins to a serving plate and scoop stracciatella on top. Garnish with the reserved egg yolk, chives, and a generous dollop of caviar. Serve hot.
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