Roasted Fingerling Potato And Pressed Caviar Canapés


  • 10 fingerling potatoes, scrubbed and halved lengthwise

  • 1 tablespoon extra-virgin olive oil

  • Salt and freshly ground pepper

  • 2 tablespoons pressed caviar (2 ounces)

  • 1/2 cup sour cream


  1. Preheat the oven to 400°. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm.

  2. Meanwhile, roll out the caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles.

  3. Transfer the potatoes to a platter cut sides up and dollop sour cream on each. Top with the caviar diamonds and garnish with the chives. Serve right away.

Originally appeared: December 2008

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