BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER

Baked Fingerling Potatoes with Sour Cream Butter image

Provided by Damaris Phillips

Time 55m

Yield 4 servings

Number Of Ingredients 9

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24 medium (2 to 2 1/2-inches long) fingerling potatoes, roughly 1 1/2 to 2 pounds
2 tablespoons unrefined coconut oil, melted
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon freshly ground black pepper, plus more for the sour cream butter
Kosher salt
1 stick (8 tablespoons) unsalted butter, room temperature
2 tablespoons sour cream
3 tablespoons sustainable caviar
3 tablespoons chopped chives

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!)