Best Potatoes And Caviar Recipes

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

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.

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Steps:

• Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
• Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
• cut-side down on the prepared cooling rack for 30 minutes to release moisture.
• Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
• Increase the oven temperature to 425 degrees F.
• Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
• Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
• To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

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.

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.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350 degrees F
• Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
• Cool potatoes before handling.
• Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
• Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
• Garnish top of each potato with red or black lumpfish roe.

CRAB AND CAVIAR TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
• Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
• Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
• Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
• Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND 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.

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

POTATOES AND CAVIAR

Steps:

• In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
• When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
• Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
• Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
• Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

BAKED POTATOES GET AN ELEGANT UPGRADE FROM CRèME FRAîCHE AND CAVIAR

Steps:

• 1. Preheat the oven to 400°F.
• 2. Place the potatoes on a baking sheet and bake for 40 minutes.
• 3. Remove the baked potatoes from the oven and set aside until cool enough to handle, then cut them in half lengthwise and scoop out the potato flesh into a bowl, leaving the skins intact. Season the potato flesh with salt and pepper, mash with a fork, and then mix in the parsley and 1/2 cup of the crème fraîche.
• 4. Spoon the potato mixture back into the potato skins, place on the baking sheet, and brush the skins with the canola oil so that they crisp.
• 5. Bake for 15 minutes until the filling is heated through and the skins are crispy. Remove the filled potato skins from the oven and spoon the remaining crème fraîche on top, followed by a spoonful of the trout caviar 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.

"SPECIAL" BAKED POTATOES WITH CAVIAR AND LOX

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Pierce potatoes with a fork. Wrap in a sheet of aluminum foil.
• Bake in the preheated oven until tender when pierced with a fork, about 1 hour.
• Mix sour cream and cream cheese together in a bowl.
• Slice the baked potatoes in half. Divide butter evenly over potatoes. Spoon the sour cream mix inside. Sprinkle green onions on top. Season with salt and pepper. Top with lox and caviar.

LOBSTER SALAD WITH POTATOES, AVOCADO, AND CAVIAR

Steps:

• For Dressing: Whisk lime juice, ginger juice, dijon and cayenne together. Gradually whisk in oil. For Salad: Preheat oven to 400F. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes. Cool; Peel beets, then slice paper-thin with V-slicer or mandolin, or slice very thinly using sharp knife. Transfer to another small bowl. Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain. Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into ¾-inch cubes. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate). Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool. Toss lobster, potatoes, celery, lettuce, and ½ cup dressing in large bowl. Fold in avocado, chopped basil and chopped tarragon. Season salad to taste with salt and pepper. Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs.

FILLET OF TURBOT WITH CAVIAR, PEA SHOOTS AND MASHED YUKON GOLD POTATOES

Steps:

• Trim fish into even portions and remove any membrane, let caviar come to "cool" temperature (in a 70 degree room approximately 1/2 hour). Make "Beurre Fondue" by boiling cream 1 minute in a 1 quart nonreactive sauce pot add salt and pepper to taste and whisk in 3/4 of the butter to evenly emulsify. Let sit in warm area of the range. Heat a large skillet, non-stick preferably to moderately hot, season fillets with salt and white pepper and gently dredge bone side of fish in Wondra flour, add oil to pan, lay fish in gently without crowding, bone side down and saute gently 2 to 3 minutes. Turn and continue to cook 2 minutes and add remaining butter and finish cooking 2 additional minutes. Remove from pan and drain on paper towels. While pan is still hot, wipe any brown bits and oil out with paper towels and add pea shoots, season with salt and pepper and 3 tablespoons of Beurre Fondue then return to heat and wilt until just slightly broken down. Arrange pea shoots and potato puree on 4 warm plates, lay fish over top and garnish with generous amounts of caviar, and after warming the sauce gently add lemon juice, lemon zest and chives and sauce plate.;
• Cover potatoes in cold water, bring to a boil, add salt to taste. Simmer slowly until just done, drain very well. Boil cream and set aside. Pass potatoes through food mill, add cream, salt, pepper, and butter, to taste. Blend gently. Serve with fish.;

CAVIAR DREAM WITH ENDIVE AND BABY POTATOES

Steps:

• Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

SMASHED FINGERLING POTATOES WITH ONION DIP AND CAVIAR

Steps:

• In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool.
• Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil.
• Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving.
• Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt.
• Serve the crispy potatoes on a platter with the onion dip and caviar on the side.