Roasted Fingerling Potato and Pressed Caviar Canapés

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For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work. Slideshow:  More Recipes by Jacques Pépin 

By
Jacques Pépin
Jacques Pépin
Jacques Pépin

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.

Food & Wine's Editorial Guidelines
Updated on June 13, 2017
Roasted Fingerling Potato and Pressed Caviar Canapes
Photo: © Ellie Miller
Active Time:
20 mins
Total Time:
35 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 10 fingerling potatoes, scrubbed and halved lengthwise

  • 1 tablespoon extra-virgin olive oil

  • Salt and freshly ground pepper

  • 2 tablespoons pressed caviar (2 ounces)

  • 1/2 cup sour cream

Directions

  1. Preheat the oven to 400°. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm.

  2. Meanwhile, roll out the caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles.

  3. Transfer the potatoes to a platter cut sides up and dollop sour cream on each. Top with the caviar diamonds and garnish with the chives. Serve right away.

Originally appeared: December 2008

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