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Roasted Red Potatoes with Caviar and Shallot Sour Cream

For a caviar adventure, serve a variety of kinds – sturgeon, domestic caviar (such as paddlefish), salmon or flying fish roe. Great for holiday festivities with a glass of bubbly!

Ingredients:

12 very small red potatoes, washed (about 1 pound)
1 Tbsp. olive oil
Salt and pepper
2 ounces sturgeon caviar or substitute
Minced chives, for garnish (optional)

Shallot Sour Cream

½ cup sour cream, preferably reduced-fat
2 Tbsp. minced fresh chives or green onion tops
1 Tbsp. finely minced shallot or red onion

Cooking Instructions:

Preheat the oven to 400°F. To make the shallot sour cream, combine the sour cream, chives and shallots. Cover and refrigerate until needed. (This can be made up to a day in advance.)

In a medium bowl, toss together the potatoes, olive oil, salt and pepper. Spread the potatoes on a baking sheet and place in the preheated oven. Bake until tender, about 25 minutes. Keep warm.

Right before serving, cut the potatoes in half, slicing a little piece from the bottoms if they don’t sit evenly. Top each potato piece with a teaspoon of the shallot sour cream and a dollop of caviar. Sprinkle with minced chives, if using.

BUFFET SERVINGS PER RECIPE: 12

Nutrition Instructions
Cal. 65 / Total fat 3g / Sat. 1g / Chol. 32 mg / Sdm. 166mg / Carbo. 7g / Prot. 2g / Om-3.1g