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Caviar Topped Potatoes and Horseradish Cream

Makes: 8 servings
Prep: 25 minutes
Cook: 35 minutes
Caviar Topped Potatoes and Horseradish Cream
  • 2
    pounds new red potatoes, or a mixture of red and purple
  • 2
    tablespoons extra-virgin olive oil, Bertolli
  • 2
    tablespoons finely chopped fresh chives
  • 1/2
    teaspoon kosher salt
  • 1/4
    teaspoon pepper
  • 1/2
    cup sour cream
  • 1
    teaspoon prepared horseradish, Morehouse
  • 1
    jar (2-ounce) caviar


1. Preheat oven to 400 degree F. Line a baking sheet with kitchen parchment. Wash and dry potatoes. Slice into 1/2-inch rounds. Place in a medium bowl and drizzle with olive oil. Add chopped chives, salt, and pepper; toss to coat.

2. Arrange potatoes in a single layer on parchment-lined baking sheet. Roast for 35 to 40 minutes, or until potatoes are tender. Remove from oven and set aside to cool.

3. In a small bowl, combine sour cream and horseradish. Top roasted potato rounds with a dollop of sour cream mixture. With a plastic spoon (do not use a metal spoon for caviar), add a small amount of caviar to each dollop of sour cream. Serve at room temperature. Makes 12 servings

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