A Potato Lover’s Perfect Recipe for Ringing In the New Year
Published: 03:01 PM,Jan 06,2024 | EDITED : 07:01 PM,Jan 06,2024
This buttery potato tart is topped with potato chips for crunch and caviar (if you like) for an extra pop of salt. Food Stylist: Barrett Washburne. (Kerri Brewer/The New York Times)
What’s the easiest way to a New Year’s party nosh? Pour a bag of potato chips into a bowl, spoon some sour cream into another bowl, and open a jar of caviar or salmon roe for dipping. It can be as luxurious or as thrifty as you like, depending on whether you splurge on the caviar. And everyone is sure to love it — especially the host, who now has a few minutes to arrange all of the glasses and bring out the bubbly.
The second easiest might be this recipe, a more substantial version of that quick-and-tasty combination. It pairs the same thrilling flavors, rearranging them into a buttery and elegant tart.
To make it, I toss cooked, sliced potatoes with sour cream, Parmesan and chives, which coat the potatoes, turning them glossy and extra savory. Then, I heap it all onto a sheet of prepared puff pastry and bake until golden.
So far, it’s pretty standard potato tart fare, which would be lovely and understated enough without further enhancement: a dish to play a supporting role in your meal.
But the garnish turns this tart into a star. Right before serving, I strew the top of the tart with crumbled potato chips and dot it all with caviar. The potato chips add both whimsy and crunch. The caviar gives a salty, juicy pop and a dash of color, especially if you use orange salmon roe, red tobiko or golden trout roe. Set it to the side or skip it altogether if you’re feeding vegetarians.
This tart may be a star, but it’s no diva — it goes with the flow. Cut into dainty pieces, it can be served with drinks as an hors d’oeuvre to be nibbled from a napkin. Or slice it into large squares and add a salad, and you have an excellent appetizer or side dish, or a swanky main course for New Year’s Day brunch.
Much of the prep can be done a day in advance. The potatoes can be boiled and sliced, the sour cream mixture stirred together, and the puff pastry rolled out on a baking sheet (cover and refrigerate it until needed).
Then, about an hour before you want to serve it, simply assemble and bake. It’s terrific warm (not hot) or at room temperature on the same day as baking. Just make sure not to add the potato chips and caviar until the very last moment, right before the corks fly and the toasting begins.
Recipe: Crispy Potato and Sour Cream Tart
By Melissa Clark
This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.
Yield: 6 to 8 servings
Total time: 1 1/4 hours
Ingredients:
1 1/4 pounds fingerling or baby Yukon Gold potatoes, 3/4 teaspoon fine sea or table salt, more for the water, 1 cup sour cream, more for brushing, 1 cup grated Parmesan, 3 tablespoons unsalted butter, melted and cooled, 2 large egg yolks, 3 tablespoons chives, finely chopped, 3 garlic cloves, finely grated or minced, 1 teaspoon fresh thyme leaves, 1 teaspoon finely grated lemon zest, All-purpose flour, for surfaces, 14 to 16 ounces puff pastry, thawed if frozen, Tobiko, trout or salmon roe, for topping (optional) and Handful of crumbled potato chips, for topping
Preparation:
1. Heat oven to 425 degrees. Line a sheet pan with parchment paper.
2. Add potatoes to a medium pot of salted water. Bring to a boil and boil potatoes for 10 to 15 minutes, or until tender when pierced with a knife. Drain and cool completely. Once cool, slice into 1/4- to 1/2-inch-thick coins.
3. While the potatoes are boiling, in a medium bowl, stir together sour cream, 1/2 cup grated Parmesan, butter, egg yolks, 2 tablespoons chives, garlic, thyme, lemon zest and 3/4 teaspoon salt. Gently fold the cooled sliced potatoes into the mixture.
4. Place dough on a lightly floured counter. Use a rolling pin to roll out the dough to 1/8-inch thick.
5. Carefully transfer dough to the prepared sheet pan. Use a knife to score a 1-inch border along the edge. Spread the potato mixture in an even layer inside the scored border. Brush border generously with sour cream. Top potatoes with the remaining 1/2 cup grated Parmesan.
6. Bake the tart until golden brown and the crust is baked through on the bottom, about 25 to 35 minutes. Transfer to a wire rack and let sit for 10 minutes before slicing. Top with more chopped chives, trout or salmon roe (optional) and crushed potato chips before serving.
The second easiest might be this recipe, a more substantial version of that quick-and-tasty combination. It pairs the same thrilling flavors, rearranging them into a buttery and elegant tart.
To make it, I toss cooked, sliced potatoes with sour cream, Parmesan and chives, which coat the potatoes, turning them glossy and extra savory. Then, I heap it all onto a sheet of prepared puff pastry and bake until golden.
So far, it’s pretty standard potato tart fare, which would be lovely and understated enough without further enhancement: a dish to play a supporting role in your meal.
But the garnish turns this tart into a star. Right before serving, I strew the top of the tart with crumbled potato chips and dot it all with caviar. The potato chips add both whimsy and crunch. The caviar gives a salty, juicy pop and a dash of color, especially if you use orange salmon roe, red tobiko or golden trout roe. Set it to the side or skip it altogether if you’re feeding vegetarians.
This tart may be a star, but it’s no diva — it goes with the flow. Cut into dainty pieces, it can be served with drinks as an hors d’oeuvre to be nibbled from a napkin. Or slice it into large squares and add a salad, and you have an excellent appetizer or side dish, or a swanky main course for New Year’s Day brunch.
Much of the prep can be done a day in advance. The potatoes can be boiled and sliced, the sour cream mixture stirred together, and the puff pastry rolled out on a baking sheet (cover and refrigerate it until needed).
Then, about an hour before you want to serve it, simply assemble and bake. It’s terrific warm (not hot) or at room temperature on the same day as baking. Just make sure not to add the potato chips and caviar until the very last moment, right before the corks fly and the toasting begins.
Recipe: Crispy Potato and Sour Cream Tart
By Melissa Clark
This elegant tart riffs on the classic party combo of sour cream, caviar and potatoes. Here, sliced cooked potatoes are tossed with sour cream, Parmesan and chives, then spread onto a puff pastry crust. After baking, the top of the tart is strewn with crumbled potato chips for crunch and an optional layer of some kind of caviar for a salty pop (tobiko, salmon or trout roe work nicely). Cut into small pieces to serve as an hors d’oeuvre or larger pieces for the centerpiece of a festive brunch.
Yield: 6 to 8 servings
Total time: 1 1/4 hours
Ingredients:
1 1/4 pounds fingerling or baby Yukon Gold potatoes, 3/4 teaspoon fine sea or table salt, more for the water, 1 cup sour cream, more for brushing, 1 cup grated Parmesan, 3 tablespoons unsalted butter, melted and cooled, 2 large egg yolks, 3 tablespoons chives, finely chopped, 3 garlic cloves, finely grated or minced, 1 teaspoon fresh thyme leaves, 1 teaspoon finely grated lemon zest, All-purpose flour, for surfaces, 14 to 16 ounces puff pastry, thawed if frozen, Tobiko, trout or salmon roe, for topping (optional) and Handful of crumbled potato chips, for topping
Preparation:
1. Heat oven to 425 degrees. Line a sheet pan with parchment paper.
2. Add potatoes to a medium pot of salted water. Bring to a boil and boil potatoes for 10 to 15 minutes, or until tender when pierced with a knife. Drain and cool completely. Once cool, slice into 1/4- to 1/2-inch-thick coins.
3. While the potatoes are boiling, in a medium bowl, stir together sour cream, 1/2 cup grated Parmesan, butter, egg yolks, 2 tablespoons chives, garlic, thyme, lemon zest and 3/4 teaspoon salt. Gently fold the cooled sliced potatoes into the mixture.
4. Place dough on a lightly floured counter. Use a rolling pin to roll out the dough to 1/8-inch thick.
5. Carefully transfer dough to the prepared sheet pan. Use a knife to score a 1-inch border along the edge. Spread the potato mixture in an even layer inside the scored border. Brush border generously with sour cream. Top potatoes with the remaining 1/2 cup grated Parmesan.
6. Bake the tart until golden brown and the crust is baked through on the bottom, about 25 to 35 minutes. Transfer to a wire rack and let sit for 10 minutes before slicing. Top with more chopped chives, trout or salmon roe (optional) and crushed potato chips before serving.