Fingerling Potato Canapes

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 40 servings
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20 fingerling potatoes, halved lengthwise

1 tablespoon extra-virgin olive oil

1 tablespoon fine salt

1 tablespoon freshly ground black pepper

1 cup sour cream, chilled

20 strands fresh chives, cut into 2-inch pieces

1 (2-ounce) jar bowfin or sturgeon caviar


  1. Preheat the oven to 400 degrees F.
  2. Put the fingerling potatoes in a roasting pan and drizzle with the oil and sprinkle with the salt and pepper. Roast until the potatoes are cooked through or a fork can easily be inserted, about 30 minutes. Remove from the oven and let cool. Top each potato half with 1/2 teaspoon sour cream, 1 chive strand and 1/2 teaspoon caviar. Arrange on a serving platter and serve.