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ROASTED POTATOES WITH CREME FRAICHE




Source of Recipe


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Recipe Introduction


Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.


List of Ingredients




4 pounds unpeeled small fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 1/2 tablespoons minced fresh rosemary

1 1/2 cups chilled crème fraîche or sour cream
2 ounces black caviar (about 1/4 cup)



Recipe



Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

Market tip: Fingerling potatoes are long and thin, with a smooth texture and a nutty flavor. They can be found at farmers' markets, specialty foods stores, and some supermarkets


Makes 12 servings