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Caviar Topped Potatoes and Horseradish Cream
ingredients
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2
pounds new red potatoes, or a mixture of red and purple
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2
tablespoons extra-virgin olive oil, Bertolli
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2
tablespoons finely chopped fresh chives
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1/2
teaspoon kosher salt
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1/4
teaspoon pepper
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1/2
cup sour cream
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1
teaspoon prepared horseradish, Morehouse
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1
jar (2-ounce) caviar
directions
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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