Wednesday, November 30, 2005
Roasted Baby Potatoes with Caviar and Crème Fraîche
This just may be the best appetizer ever. Or maybe that's the caviar talking... Seriously, what could be better than a crisp-on-the-outside-soft-on-the-inside roasted potato wedge topped with dollops of crème fraîche and caviar? You may not be able to control yourself from going back for more--again and again. This recipe comes from the December 2003 issue of Gourmet.
Ingredients:
4 lbs. unpeeled small baby or fingerling potatoes, halved lengthwise
3 T. olive oil
1-1/2 T. minced fresh rosemary
1-1/2 c. chilled crème fraîche or sour cream
2 oz. black caviar (about 1/4 cup)
Sea salt
Freshly ground black pepper
Step-by-step:
1. Preheat oven to 400°F.
2. Combine potatoes, 2 T. oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat.
3. Brush a large rimmed baking sheet or roasting pan with 1 T. oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet.
4. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
Labels: appetizers
