![Roasted Fingerling Potato and Pressed Caviar Canapes](https://cdn.statically.io/img/www.foodandwine.com/thmb/wgkWbB82Tw6wTN9f0jdlY8E8yo0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200812-r-xl-roasted-fingerling-potato-and-pressed-caviar-canapes-7973570ddad84c7bb1c677d9e514c633.jpg)
Ingredients
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10 fingerling potatoes, scrubbed and halved lengthwise
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1 tablespoon extra-virgin olive oil
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Salt and freshly ground pepper
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2 tablespoons pressed caviar (2 ounces)
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1/2 cup sour cream
Directions
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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.
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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.
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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.