Roasted Potatoes, Caviar and Creme Fraiche

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This dish can be served as an appetizer, a side dish, or as a complement to eggs for an extravagant breakfast in bed. You can use black or red caviar based on whatever your budget allows. I use Salmon roe for its larger, firmer bead and juicy sweetness–and its favored cost.  Salmon roe caviar cost about $20 a tin, much less expensive than Buluga, Servruga. I also like the mildly salty flavor of this caviar.

I usually buy caviar from Hanson’s Caviar Company in the Hudson Valley. Their Keta Salmon Caviar is harvested from the Alaskan Chum Salmon. This roe is large with a golden-orange color, firm texture & clean burst of crisp salmon flavor.

caviar_creme_fraiche_caviar_02.jpgRoasted Potatoes, Caviar and Creme Fraiche
Serves four / cut in half for two

Ingredients:

  • 12 Baby Yukon Gold Potatoes
  • 1/8 cup of olive oil
  • pinch of salt
  • Creme Fraiche
  • 2 – 3 oz tin of Keta Salmon Caviar
  • fresh chives

Directions

  1. Pre-heat oven to 375 degrees.
  2. Wash potatoes and pat dry. Cut in half lengthwise, place halves in a bowl and hand mix in the olive oil and salt, and evenly coat the potatoes.
  3. Place the potatoes on a cookie tray or roasting pan. If a potato has a rounded bottom and will not sit flat, cut a sliver off the bottom to allow an even flat base.
  4. Cook potatoes for about 30 minutes until potatoes start to brown to a light golden color. Remove from oven and set aside to cool (about 7-10 minutes)
  5. When potatoes are cool enough to handle, take a spoon and gently dig out an almond-size groove from the center. We do this so the creme fraiche will sit “in” the potato and not roll off. 
  6. Place 1/2 – 1 teaspoon of creme fraiche in the center of the potato (depending on the size of your potato and what it will hold)
  7. Using an ivory spoon (or other non-metal spoon) top each potato with a generous scoop of caviar
  8. Using a pair of sciossors gather a bunch of chives in one hand and snip over the potatoes to garnish
  9. Serve immediately

Serve with champagne or white wine for a celebratory feast.  By the way, you can replace the baby yukon potatoes for thick-cut home-made potato chips for a sexy twist.