Purple Potatoes with Sour Cream and Caviar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe. Active time: 20 min Start to finish: 35 min Ingredients:
1 1/4 lb small peruvian blue potatoes, peeled |
1/4 cup sour cream |
1 oz caviar or salmon or lumpfish roe, drained (2 tablespoons) |
Directions:
1. Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.
2. Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.
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