Baby Caviar Potatoes is a modern British recipe for a classic starter of baby potatoes that are baked, cut open, and served topped with sour cream and caviar and which make an excellent starter for Christmas or New Year celebrations. The full recipe is presented here and I hope you enjoy this classic British dish of: Baby Caviar Potatoes.
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Ingredients:
30 baby new potatoes (Charlottes are good) — chose the smallest your can find
250g sour cream
2 tbsp caviar (red and/or black)
Method:
Wash and dry the potatoes then prick all over with the tines of a fork. Arrange on a baking tray then transfer to an oven pre-heated to 200°C and bake for 40 minutes, or until they are tender. Remove from the oven then set aside to cool to room temperature.
When cold, cut a large cross shape in the top of each potato then squeeze their bases so they 'pop' open. Top each one with a small dollop of sour cream and garnish with a little caviar.
