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Appetizers
American
4
Crispy baby potatoes baked to golden perfection, topped with silky crème fraîche, briny caviar, and fresh chives—an elegant appetizer perfect for your next gathering
2 lbs Baby Dutch Yellow Potatoes, sliced in half
2 tbsp Rice flour
3 tbsp Olive oil
Kosher salt
½ cup Crème fraîche (Transfer to piping bag for neat application.)
2 oz Caviar
1 tbsp Fresh chives finely minced
Preheat oven to 400F.
On a large parchment lined baking sheet, toss potatoes with 2T rice flour, 3Tbsp olive oil, and 1 tsp of salt. Spread them out so they’re not overlapping, then cover the sheet tightly with foil and bake for 15 minutes, for the potatoes to steam and soften slightly.
Remove the foil, turn the heat up to 425F, and return to the oven for 15 minutes. Use a spatula to gently flip the fries over and bake for 20-25 minutes more, or until golden and crispy.
Once cool enough to handle, pipe creme fraiche onto each potato, and garnish with caviar and minced chives.
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