Roasted Fingerling Potatoes with Crème Fraîche and Caviar

Roasted Fingerling Potatoes with Crème Fraîche and Caviar
Photo by Mark Thomas

Ingredients

  • 1 ½ cups crème frache or sour cream
  • 4 pounds small fingerling potatoes
  • 3 tablespoons olive oil
  • 2 ounces black caviar
  • 1 ½ tablespoons fresh rosemary

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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network