Make Ahead

Salt potatos with creme fraiche and caviar

by:
December  1, 2010
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

  • Serves 8
Ingredients
  • Creme fraiche
  • 1 cup heavy cream
  • 2 tablespoons sour cream
  • Potatos
  • 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)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!