If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Very simple, very good. I generally use grocery store caviar for this, but the good stuff is, obviously, much better. Make everything ahead and assemble just before putting the dish out to serve...just try not to eat too many while you're assembling! The heavy concentration of the salt in the water gives the potatos just enough of a salty taste. - Kayb
- 1 cup heavy cream
- 2 tablespoons sour cream
- 2 pounds small new or fingerling potatos, assorted colors make it look pretty
- 1/2 cup kosher salt
- 2 ounces caviar, as good a quality as you can source or afford
- creme fraiche
- chopped chives (optional)
- Several hours before assembling, make the creme fraiche; whisk sour cream into cream, cover, and allow to sit on counter for several hours to thicken.
- Bring about 3 quarts water to boil with the salt. Add potatos, and boil until tender, about 20-25 minutes. Drain and spread potatos on a rack or tea towel to dry. They'll have a whitish, salty crust on their skins.
- Cut potatos in half, and dab the cut surface with a generous smear of creme fraiche; top with a dab of caviar. If you wish, sprinkle with chopped chives.
- This recipe was entered in the contest for Your Best Open House Dish
Tags: serves a crowd
12 Make-Ahead Egg Dishes for Easter Brunch
Hop to it!
Winner of Your Best Recipe with Honey
A sweet Q&A with Alexandra Higgins.
Style with a breeze.
Watch Amanda and Merrill Make Macaroni and Cheese Without a Recipe
Gouda riddance to powdered cheese.
Wooden Bird's House
For your feathered friends.