Recently while cooking a ‘nice’ at-home dinner for my husband and myself, I knew something was missing from my menu of baked sockeye salmon and lemon broccoli spears. I needed a starch but didn’t want my typical brown rice side, or garlic mashed potatoes. We needed a change, and we needed something a bit classy. After all even though the meal was for just the two of us we were actually dining in the dining room with the ‘good’ dishes. Looking through my pantry I spied a few baby red potatoes left from another recipe and a jar of vodka lumpfish caviar. Bingo! Caviar Potatoes were created, and a hit! They are so flavorful, so delicious and yes, decadent. If you a not a caviar fan roasted tomato jam, or basil pesto could be substituted. Mmm, finely chopped grilled shrimp might be good too! But try the caviar. Don’t buy whitefish caviar unless you know you love it. It is about $3, but will taste quite fishy. The vodka lumpfish was $8, and worth the cost for a special treat. Caviar tastes better with higher prices, but vodka lumpfish worked for the potatoes perfectly. Caviar Potatoes would make quite an impression as an appetizer or on a brunch buffet!
12 baby red, or yukon gold potatoes
3 tablespoons extra virgin olive oil
1 large clove garlic
cracked pepper
3 tablespoons fat-free sour cream
1 tablespoon finely minced chives or green onion
1 2ounce jar vodka lumpfish caviar
*optional – 3 tablespoons truffle infused olive oil
Wash potatoes and pierce. Microwave until potatoes just begin to soften but are not mushy. Mine took about 5 minutes but this will vary depending on your potatoes and microwave.
Remove potatoes and place on baking sheet covered with parchment paper.
With large fork press down gently on potato to smash.
Crack black pepper lightly over potatoes.
In small bowl mix olive oil and one large clove of garlic you have peeled and mashed.
Drizzle garlic-oil mix over potatoes.
Bake 12 minutes at 350 degrees.
Remove and while hot drizzle with truffle infused oil if using.
Place ½ to 3/4 teaspoon of sour cream mixed with chives on each potato.
Top each potato with a small scoop of caviar. I used about half of a 2 ounce jar for 12 potatoes.
Enjoy!
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