Monday, November 17, 2014

Roasted Fingerling Potatoes with Caviar & Crème Fraiche

Roasted Fingerling Potatoes with Caviar & Crème Fraiche 
Serves 8-10
Difficulty: Easy
Roasted Fingerling Potatoes with Caviar & Crème Fraiche 
Presentation of Roasted Fingerling Potatoes with Caviar & Crème Fraiche  
This is a great appetizer or a side dish. It is really a go-to dish for most any occasion.  Easy to make, even easier to eat – and always to rave reviews. Fingerling potatoes are small, stubby, slightly knobby, finger-shaped type of potato which may be any heritage potato cultivars. They grow naturally small and narrow. Some people confuse this family with new potatoes, which are young potatoes harvested before they fully mature. Just as is the case with regular potatoes, fingerling farmers (love that name!) allow the green upper portion of the plant to die back before harvesting the tubers. When selecting fingerlings in the store, shoppers should look for specimens without obvious soft spots or mold. The unusual looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes. They have a nutty, buttery, earthy taste. If you have not had them before, you are in for a treat!
Fingerling potatoes

  • 4 pounds unpeeled small fingerling potatoes, halved lengthwise
  • 3 Tb olive oil (divided)
  • 1½ Tb minced fresh rosemary
  • Kosher Salt
  • Freshly ground black pepper
  • 1 C chilled crème fraiche, or sour cream
  • 2 oz black caviar

Preheat oven to 400-degree F.

Combine potatoes, 2 Tb olive oil, and rosemary in a large bowl and mix. Sprinkle with salt and pepper and toss to coat. Brush rimmed baking sheet with 1 Tb olive oil. Arrange potatoes, cut side down in single layer on baking sheet. 
Ready to roast
Shake pan slightly to prevent sticking. Roast in oven until potatoes are browned, crisp and cooked through about 35-40 minutes.
Roasted potatoes
Cool 10 minutes on the baking sheet. Place bowls of crème fraiche and caviar on a large platter.  Arrange potatoes, cut side up, around bowls.  Serve to accolades.

We have served this as an appetizer – parties, football games – even tailgating – as well as a side dish. Adults and children alike love it…even though it has “fish eggs”!  Give it try.


No comments:

Post a Comment