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Roasted Fingerling Potato and Pressed Caviar Canapés

  • Active:
  • Total Time:
  • Servings: 4

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

KEY: Master Cook, Roasting, Cocktail Party, New Year's Eve, Appetizers/starters, Fast

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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

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
Contributed By Photo © Ellie Miller Published December 2008

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455668 recipes/roasted-fingerling-potato-and-pressed-caviar-canapes 2013-12-06 Jacques Pépin master-cook|roasting|cocktail-party|new-years-eve|appetizers-starters|4|fast december-2008 recipes,roasted-fingerling-potato-and-pressed-caviar-canapes 455668