Crispy Potato Rounds with Sour Cream and Caviar

Attilus recipe

INGREDIENTS

Yields: 4 servings (as an appetizer)
Total time: 45 minutes

Ingredients:

· 12-16 small young potatoes (like fingerling or baby Yukon Gold, similar size is best)
· 1 tbsp olive oil
· Salt
· ½ cup sour cream (or crème fraîche)
· 1 jar (30-50g) caviar (Oscietra, Kaluga or Beluga from Attilus Caviar range)
· Fresh chives or dill, finely chopped (optional)

METHOD

Slicing the potatoes widthwise creates perfect, bite-sized rounds for an elegant and easy-to-eat appetizer.

Instructions:

  1. Bake the Potatoes: Heat oven to 400°F (200°C). Scrub the potatoes clean, toss them with olive oil and a generous pinch of salt. Spread them on a baking sheet. Bake for 25-35 minutes, or until tender when pierced with a knife. Let them cool just enough to handle.
  2. Slice and Crisp (Optional but Recommended): Slice each potato widthwise into ½-inch thick rounds or cut in halves. For a crisper base, you can return the slices to the baking sheet and bake for another 5-10 minutes until the edges are golden. Let them cool slightly.
  3. Prepare the Topping: If using, stir the chopped herbs into the sour cream.
  4. Assemble: Arrange the warm potato rounds on a serving platter. Place a small dollop of the herbed sour cream on each round.
  5. Finish: Top each dollop with a ½ teaspoon of caviar.

Serve immediately. The warm, sturdy potato round is a perfect base for the cool cream and briny caviar.

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