Recipe courtesy of Sandra Lee
Episode: Black Tie
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
30 pieces
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.

In a small bowl, mix the sour cream and horseradish.

To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.

Cook's Note

Do not use a metal spoon for the caviar.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Parmesan Chive Smashed Potatoes

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Garlic Mashed Potatoes

Recipe courtesy of The Neelys

Roasted Garlic Mashed Potatoes

Recipe courtesy of Ree Drummond

Roasted Baby Potatoes with Rosemary

Recipe courtesy of Rachael Ray

Roasted Sweet Potatoes with Honey and Cinnamon

Recipe courtesy of Tyler Florence

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories