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Baked Fingerling Potatoes with Sour Cream Butter

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
  3. 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!)

Cook’s Note

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

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