Wednesday, December 14, 2011

Roast New Potatoes with Caviar & Crème Fraîche





The presence of caviar in any dish is equated with festive indulgence, but used judiciously, it can be an affordable luxury with a tablespoon or less being able to work its undeniable magic. The best recipes use caviar as a garnish, turning the ordinary into the extraordinary. Consider, for instance, the effect of a dab of crème fraîche and caviar on a small roasted potato. Small delicately roasted spuds are perfect foils for the silky salmon roe, with a spoonful of their briny essence bursting in your mouth like a virtual symphony. In the end, a simple spoonful of this saffron hued caviar can transform even the humble roast potato into the most elegant canapé.





Roast New Potatoes with Caviar & Crème Fraîche
Serves 12

4 lb unpeeled small new or fingerling potatoes, halved lengthwise
3 tbsp vegetable oil
1 1/2 tbsp minced chives with extra for garnish
1 1/2 cups chilled crème fraîche or sour cream
1/2 cup salmon roe caviar

Preheat oven to 400°F.

Combine potatoes and 2 tablespoons of oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Arrange the potatoes, cut side down, in single layer on a baking sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 20-25 minutes.

Cool 10 minutes on the sheet. Arrange potatoes, cut side up on a serving platter, trimming the bottoms slightly to keep them upright if you wish.

Gently top each potato with one generous teaspoon of crème fraîche and a small dollop of caviar. The potatoes need to be cool enough so that the crème fraîche adheres to the top and doesn't slide off, but warm enough that they're still lovely.

Garnish with chopped chives and serve with a glass of chilled Champagne or Prosecco.