Roasted Fingerling Potato and Pressed Caviar Canapes

Roasted Fingerling Potato and Pressed Caviar Canapés

ACTIVE: 20 MIN
TOTAL TIME: 35 MIN
SERVINGS: 4

•FAST

For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work.

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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

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.
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.
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.

Roasted Fingerling Potato and Pressed Caviar Canapés

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