Ingredients
- 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 2 fresh rosemary sprigs, needles stripped from the stems and chopped
- Sea salt and freshly ground black pepper
- 1 cup creme fraiche or sour cream
- 1 (3-ounce) jar osetra caviar
- Minced fresh chives, for garnish
Directions
Preheat the oven to 375 degrees F.
In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.
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By 1radiantforce
Venice, CA
on September 22, 2011
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These are totally and completely addicting. The smoothness of the creme fraiche and the saltiness of the caviar is perfect. They make an impressive appetizer for any occasion. My boyfriend and I make these all the time.
By jzadrazi_9054134
Burke, VA
on February 14, 2010
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Wow... I seriously just finished eating this and had to review it! So delicious and luxe! My fiance and I made this as an appetizer for our seafood valentine's night dinner (tradition and it was the best start to our meal! Not to mention, this was super easy and required very little kitchen time - an added bonus. Thank you, Tyler!
By tracymcd_11611890
Rogers, AR
on November 21, 2009
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My husband & I just loved this! Every bite we would, mmmmmmm.....! Only had sour cream & scallions tho. However, the difference between fingerling & other potatoes was so noticeable. I thought they would be like steak fries. So wrong! Much, much better! I will use this recipe again & again. Thanks Tyler!!
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