Roasted Fingerling Potatoes with Creme Fraiche and Caviar

Name: Roasted Fingerling Potatoes with Creme Fraiche and Caviar
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 appetizer servings
Ingredients: 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise; 1/2 cup extra-virgin olive oil, plus 2 tablespoons; 2 fresh rosemary sprigs, needles stripped from the stems and chopped; Sea salt and freshly ground black pepper; 1 cup creme fraiche or sour cream; 1 (3-ounce) jar osetra caviar; Minced fresh chives, for garnish

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 12 appetizer servings

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 12 appetizer servings

Ingredients

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2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise

1/2 cup extra-virgin olive oil, plus 2 tablespoons

2 fresh rosemary sprigs, needles stripped from the stems and chopped

Sea salt and freshly ground black pepper

1 cup creme fraiche or sour cream

1 (3-ounce) jar osetra caviar

Minced fresh chives, for garnish

Directions

Preheat the oven to 375 degrees F.
In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.