Baby Potatoes with Caviar is an easy and elegant appetizer recipe. Use any type of caviar you can find - I got lucky and ordered some from Russ and Daughters in New York City. This was leftover from an experiment my husband conducted at his high school. The kids did not like the caviar, but they'll never forget the experience!
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Ingredients:
- 12 tiny potatoes, about 1 to 1-1/2 inches in diameter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/3 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves, if desired
- 1-2 tablespoons caviar
Preparation:
Preheat oven to 400 degrees F. Cut the little potatoes in half. Cut a thin slice from the bottom of each potato half so they stand upright. Drizzle with olive oil and sprinkle with salt.
Arrange in a single layer on a baking sheet. Roast for 22-27 minutes until potatoes are light golden brown and tender. You can do this ahead of time - just cover the potatoes after they have cooled.
Cool the potatoes on a wire rack.
When ready to serve, combine sour cream, lemon juice, and thyme leaves. Spoon a dollop of this mixture onto the cut side of each potato and top with caviar. Serve immediately. Serves 6-8
