12 small new potatoes
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 cup sour cream or crème fraiche
1/4 cup fresh chopped chives or dill
1 (2-ounce) jar U.S. farm-raised caviar
Scrub potatoes. Cut potatoes in half; cut a thin slice off the bottom of each half so the potatoes will sit upright on a baking sheet. Toss the potatoes with olive oil and salt. Place on a baking sheet and roast at 425˚ F for 25 minutes or until potatoes are tender. Remove from oven and cool slightly. Place potatoes on a serving dish. Top each potato with a teaspoon of sour cream, chives and ½ teaspoon caviar.
Yield: 24 appetizers