Recipe courtesy of Damaris Phillips

Baked Fingerling Potatoes with Sour Cream Butter

Name: Baked Fingerling Potatoes with Sour Cream Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy

Total: 55 min
Active: 30 min

Yield: 4 servings

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Ingredients

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

Directions

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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 topping¿the sour cream butter won't melt¿They are delicious both ways!)