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New Year, New Recipe

What could be better than ringing in the New Year with Fingerling potatoes and caviar? Um, nothing!  Check out this recipe for a very special New Years appetizer:

Roasted Fingerling Potatoes with Creme Fraiche and Caviar*


  • 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • 2 fresh rosemary sprigs, needles stripped from the stems and chopped
  • Sea salt and freshly ground black pepper
  • 1 cup creme fraiche or sour cream
  • 1 (3-ounce) jar osetra caviar
  • Minced fresh chives, for garnish


Preheat the oven to 375 degrees F.

In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.

Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.


*This recipe is from Food Network and Tyler Florence 

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February 9, 2017 | Unregistered Commenterveerendra


February 9, 2017 | Unregistered Commenterkardhar

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