© Ellie Miller
Active Time
20 MIN
Total Time
35 MIN
Serves : 4

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

How to Make It

Step 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.

Step 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.

Step 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.

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