New Potatoes with Creme Fraiche and Caviar

Total Time:
30 min
Prep:
30 min

Yield:
24 servings, 3 potatoes each

Ingredients
  • 36 tiny, blemish-free red-skinned potatoes
  • 1 pint creme fraiche
  • 2 ounce container red lumpfish roe
  • 2 ounce container black lumpfish roe
Directions
  • Preheat oven to 350 degrees F

  • Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.

  • Cool potatoes before handling.

  • Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.

  • Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.

  • Garnish top of each potato with red or black lumpfish roe.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    New Potatoes with Feta

    Recipe courtesy of Damaris Phillips