CHIVE ROASTED POTATOES WITH HORSERADISH-SOUR CREAM AND CAVIAR

Chive Roasted Potatoes with Horseradish-Sour Cream and Caviar image

Provided by Sandra Lee

Time 55m

Yield 30 pieces

Number Of Ingredients 8

2 pounds new red potatoes (or a mixture of red and purple)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh chives, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
1 teaspoon prepared horseradish
1 (2-ounce) jar 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.