Roasted Fingerling Potato and Pressed Caviar Canapés

Name: Roasted Fingerling Potato and Pressed Caviar Canapés
Total time: 35 min
Ingredients: 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

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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. Slideshow: More Recipes by Jacques Pépin

By

Jacques Pépin

Updated on June 13, 2017

Roasted Fingerling Potato and Pressed Caviar Canapes — Photo: © Ellie Miller

Active Time:

20 mins

Total Time:

35 mins

Yield:

4

Ingredients

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

Directions

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.