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Fingerling Potato Canapes

Recipe courtesy of Stuart O'Keeffe

Show: Private Chefs of Beverly Hills

Episode: In The Doghouse

Fingerling Potato Canapes

Name: Fingerling Potato Canapes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 40 servings
Ingredients: 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

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Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 40 servings

Level: Easy
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 40 servings

Ingredients

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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

Directions

Preheat the oven to 400 degrees F.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Show: Private Chefs of Beverly Hills

Episode: In The Doghouse

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