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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 

Jacques Pépin
December 2008

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Credit: © Ellie Miller

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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