Purple Potatoes With Sour Cream And Caviar Recipes

"TWICE BAKED" BABY POTATOES WITH CAVIAR

Steps:

• Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
• Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
• For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
• Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• 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. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

CHIVE ROASTED POTATOES WITH HORSERADISH-SOUR CREAM AND CAVIAR

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Wash and dry the potatoes. Slice them into 1/2-inch rounds and put them into a bowl. Drizzle in the olive oil; add 1 tablespoon chives, salt, and pepper, and toss to coat well. Arrange the potatoes separately on the baking sheet. Roast until the potatoes are cooked through, about 35 to 40 minutes. Remove from the oven and set aside to cool.
• In a small bowl, mix the sour cream and horseradish.
• To assemble, top the roasted potatoes with a dollop of the sour cream mixture and a sprinkling of chives. Add a small amount of caviar with a plastic spoon. Serve at room temperature.

BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER

Steps:

• For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
• Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
• When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)

STUFFED NEW POTATOES WITH CAVIAR

Steps:

• Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

PURPLE POTATOES WITH SOUR CREAM AND CAVIAR

Steps:

• Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.
• Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.

PURPLE POTATOES WITH ROSEMARY AND OLIVES

Steps:

• Put the potatoes in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes, 20 to 25 minutes.
• Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.
• Drain the potatoes. When cool enough to handle, use a thin-bladed sharp knife to cut each in quarters. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

Steps:

• In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
• Spoon caviar on top and serve with potato chips and celery sticks.