Best Roast Fingerling Potato And Pressed Caviar Canapes Recipes

Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

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.

Fingerling Potato Canapes image

Provided by Stuart O'Keeffe

Categories appetizer

Time 50m

Yield 40 servings

Number Of Ingredients 7

20 fingerling potatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
1 tablespoon fine salt
1 tablespoon freshly ground black pepper
1 cup sour cream, chilled
20 strands fresh chives, cut into 2-inch pieces
1 (2-ounce) jar bowfin or sturgeon caviar

Steps:

Preheat the oven to 400 degrees F.
Put the fingerling potatoes in a roasting pan and drizzle with the oil and sprinkle with the salt and pepper. Roast until the potatoes are cooked through or a fork can easily be inserted, about 30 minutes. Remove from the oven and let cool. Top each potato half with 1/2 teaspoon sour cream, 1 chive strand and 1/2 teaspoon caviar. Arrange on a serving platter and serve.

Crisp Potato Canapes with Caviar image

Yield Makes 8 to 10 canapés; serving 2 as an hors d'oeuvre

Number Of Ingredients 5

2 large russet (baking) potatoes (each about 10 ounces)
vegetable oil for deep-frying
2 tablespoons sour cream
1 ounce beluga or sevruga caviar
Garnish: fresh chives, cut into 1/2-inch-long pieces

Steps:

In a 2-quart saucepan bring 1 quart salted water to a boil.
Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.
Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.