Roasted Fingerling Potatoes with Creme Fraiche and Caviar (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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 |
Directions:
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
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