Cooking Class Recipe: Potatoes with Sour Cream and Caviar
Students in our recrational cooking classes sometimes cringe at the thought of purchasing caviar. But you don't HAVE to use beluga, sevruga or a premium American caviar to make this dish delicious. Whitefish caviar is much less costly and can be very tasty. You can also replace the sour cream with crème fraiche, a very French substitute, and the fingerlings with small red potatoes. As long as the potatoes are cooked properly, the combinations are all deliciously decadent.
Makes 2-3 servings
Ingredients
1 Lb unpeeled small fingerling potatoes, halved lengthwise (approximately 6)
2 Tbsp olive oil, divided
1/2 tablespoon minced fresh rosemary
Salt and Pepper
1/4 C chilled sour cream or crème fraîche
1/2 Oz black caviar (about 2 Tsps)
Method
Preheat oven to 400°F.
Combine potatoes, 1 Tbsp oil, and rosemary in large bowl. Generously sprinkle with salt and pepper and toss to coat.
Brush large rimmed baking sheet with 1 Tbsp oil.
Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking.
Roast until potatoes are brown, crisp, and cooked through, about 25 – 30 minutes.
Cool 10 minutes on sheet.
Place potatoes cut side up on a plate with your lamb and top each potato with a 1/2 Tsp of sour cream and a dot of caviar. You can add salt directly to the potato, but be careful, the caviar is very salty.
