Mini Baked Potatoes with Creme Fraiche & Caviar

Mini Baked Potatoes with Creme Fraiche & Caviar

For the potatoes:

fingerling potatoes

olive oil, for drizzling

salt and pepper, to taste

For serving:

creme fraiche

chives, sliced thin or cut into batons

your favorite caviar

green herb oil (recipe below), if desired

Wash and dry the potatoes. Place the potatoes on a large piece of aluminum foil, drizzle with olive oil, season with salt and pepper. Fold the foil around the potatoes and seal into a pouch. Bake in a 400˚F oven until tender to a knife tip, about 40 minutes. Let the potatoes cool slightly before serving so your creme fraiche doesn’t melt.

To serve, open the potatoes, squeezing lightly to force some of the potato up out of the jacket. Top each potato with a dollop of creme fraiche, a couple chives and a generous spoon of caviar. Drizzle with green herb oil, if using

For the green herb oil:

1 cup neutral oil, like canola

2-3 bunches of soft herbs like Italian parsley, chives, dill, tarragon

cheesecloth

Blanch the herbs in boiling water for 15 seconds, then shock in a bowl of ice water. Squeeze out as much water as possible with your hands then use a lint-free towel to wring-out any additional water. Puree the herbs with the oil just until blended. If you chill your oil before pureeing, it will help create a bright green oil (the oil darkens as it heats up in the blender.) Line a fine mesh strainer with cheesecloth and strain the oil. Store in the refrigerator once strained.