New Potatoes With Creme Fraiche And Caviar Recipes

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Baked Potatoes with Créme Fraiche and Caviar image

Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.

Provided by Martha Stewart

Categories Seafood Recipes

Time 1h35m

Yield 6

Number Of Ingredients 3

Ingredients

6 Yukon Gold or russet potatoes, scrubbed
Kosher salt
Crème fraiche and best-quality caviar and/or salmon roe, for serving

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.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Categories appetizer

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

Ingredients

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

Steps:

Preheat the oven to 375 degrees F.
In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

STUFFED NEW POTATOES WITH CAVIAR

Stuffed New Potatoes with Caviar image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield Makes 20 appetizers

Number Of Ingredients 4

Ingredients

10 small new potatoes
1 1/2 cups of sour cream, drained in cheesecloth overnight
Chervil leaves
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.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Dill Mashed Potatoes with Crème Fraîche and Caviar image

Categories Potato Side Quick & Easy New Year's Eve Winter Sour Cream Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 5

Ingredients

3 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
1 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter, room temperature
3 tablespoons (packed) finely chopped fresh dill
1 4-ounce jar salmon caviar

Steps:

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
Top potatoes with caviar and serve.

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