Ingredients

• 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

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