Baked Fingerling Potatoes with Sour Cream Butter

Total Time:
1 hr
10 min
20 min
30 min

4 servings

  • 24 medium (2 to 2 1/2-inches long) fingerling potatoes, roughly 1 1/2 to 2 pounds
  • 2 tablespoons unrefined coconut oil, melted
  • 1 teaspoon lemon zest plus 2 teaspoons lemon juice
  • 1 teaspoon freshly ground black pepper, plus more for the sour cream butter
  • Kosher salt
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 2 tablespoons sour cream
  • 3 tablespoons sustainable caviar
  • 3 tablespoons chopped chives
Watch how to make this recipe.
  • For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.

  • Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.

  • When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before toppingthe sour cream butter won't meltThey are delicious both ways!)

For a vegetarian version, substitute a few tablespoons rinsed, chopped brined capers for the caviar.

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