Vegetarians can replace the caviar with good quality shop-bought gaucamole.
For the chips, peel the potatoes and cut into chips 1cm/½in square by 6cm/2½in long. Rinse in cold water to remove the starch then dry thoroughly with kitchen paper.
Fill a deep fat fryer or two-thirds fill a heavy-bottomed saucepan with cooking oil. Heat the oil to 120C/250F (if you are using a pan, use a probe thermometer to check the temperature). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the chips into the oil and fry for 6-8 minutes or until cooked through (they do not need to be golden-brown at this stage).
Remove from the oil using a slotted spoon and drain on kitchen paper. This can be done in advance and the chips refrigerated until you are ready to finish off the chips.
When you are ready to serve, heat the same oil to 160C-180C/320F-355F. Carefully place the par-cooked chips into the oil and cook for 4-5 minutes until crisp and golden. Remove from the oil using a slotted spoon and drain on kitchen paper. Season, to taste, with sea salt flakes.
To serve, place a tiny teaspoon of sour cream and a tiny teaspoon of caviar on each chip. Alternatively, serve with small bowls of caviar and sour cream and include small teaspoons for guests to help load their chips themselves.
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