Crisp Potato Canapes with Caviar

• 2 large russet (baking) potatoes (each about 10 ounces)
• vegetable oil for deep-frying
• 2 tablespoons sour cream
• 1 ounce beluga or sevruga caviar
• Garnish: fresh chives, cut into 1/2-inch-long pieces

1. In a 2-quart saucepan bring 1 quart salted water to a boil.
2. Cut potatoes crosswise into 1-inch-thick slices.
3. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess.
4. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
5. Simmer potatoes 5 minutes, or until just tender, and drain.
6. Pat potatoes dry thoroughly.
7. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube.
8. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
9. In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350F.
10. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain.
11. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature.
12. Recrisp potatoes in a 375F.
13. oven 5 minutes.
14. Fell indentation in each potato cube with sour cream and top with caviar.
15. Garnish canapes with chives.

russet, vegetable oil, sour cream, fresh chives

Taken from www.epicurious.com/recipes/food/views/crisp-potato-canapes-with-caviar-14266 (may not work)