Chive Roasted Potatoes with Horseradish-Sour Cream and Caviar

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
30 pieces
Level:
Easy

Ingredients
  • 2 pounds new red potatoes (or a mixture of red and purple)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh chives, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 teaspoon prepared horseradish
  • 1 (2-ounce) jar caviar
Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.

In a small bowl, mix the sour cream and horseradish.

To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.

Cook's note: Do not use a metal spoon for the caviar.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Idaho Potato and Smoked Corn Stew

    Recipe courtesy of Robert Irvine