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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted fingerling potatoes with caviar and creme fraiche Recipe

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This recipe for Roasted fingerling potatoes with caviar and creme fraiche is from Bubbe's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dz fingerling potatoes scrubbed; halved lengthwise
1/2 c extra-virgin olive oil + 2 T
1 1/2 T minced fresh rosemary ( 2 sprigs stripped from stems and chopped)
1 1/2 c creme fraiche
3 oz black caviar
sea salt
freshly ground pepper
Directions:
Directions:
preheat oven to 400º; spray rimmed cooking sheet with 2 T olive oil; combine potatoes,toss potatios with 1/2 c olive oil and crushed rosemary in plastic bag and toss; (can be done several hours ahead) sprinkle with salt and pepper; arrange potatoes cut side down on large baking sheet; shake pan slightly to prevent sticking; roast until brown about 30-40 min. cool 10 min.

place creme fraiche and caviar in dishes of creme fraiche on tray and let guests fix their own serving or spread each potato with 1/4 tsp creme fraiche and 1/2 tsp caviar instead of dipping if you prefer.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
no matter how much I make they disappear; great with champagne

 

 

 

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