Food Friday: New Potatoes and Caviar
January 2, 2009
The first time I had these, it was at an overly chic NY Bar Mitzvah in the mid 90’s. They were delicious and it only took me about a decade to realize that the ingredients were fairly obvious and they could be re-created in my home with out a full catering staff or the religious right of passage. Since then, I have made them for a bunch of gatherings and took them to a wonderful get together Wednesday night. They look way fancier than they are and taste great.
new potatoes (smaller is better)
scallions or chives (either works, go with your preference)
caviar (again, go with your preference)
cracked black pepper
Roast potatoes in a 350 degree oven until cooked through*. Remove and cool completely. Slice potatoes in half. Cut the bottom of the potato so it will lay flat. With a small spoon or a mellon baller, scoop a small section from the cut side of the potato. Place cold sour cream in a pastery bag or a plastic baggie with one corner cut. Pipe sour cream into the small hallow in the potato. Top with caviar, cracked black pepper and scallion. Serve cold.
* I like to do this the night before to before to be sure the potatoes are nice and cold. It also always takes longer to cook the potatoes than I think it will, so don’t leave it until the last minute.