Baby Red Potatoes with Caviar & Crème Fraiche: D'Artagnan


  1. 6-10 baby red potatoes, unpeeled and well-scrubbed
  2. 1½ tablespoons grapeseed or vegetable oil
  3. ½ cup crème fraîche
  4. Pinch of salt
  5. Pinch of freshly ground pepper
  6. 30 grams Osetra


  1. Preheat oven to 475 degrees F.
  2. Place the potatoes on a baking sheet lined with parchment. Bake until cooked through, about 30-40 minutes; prick with a paring knife to test for doneness. Remove from the oven and let cool. Cut each potato in half crosswise. If the ends of any potatoes are uneven, cut off a thin slice from them so they will stand upright once they are filled. Carefully scoop out a bit of flesh from the center of each potato, creating a shell. Return the potato shells to the baking sheet, hollow sides down, and brush the skins with the oil.
  3. Return to the oven and bake until crisp, 10 to 15 minutes.
  4. Arrange the potatoes on a serving platter. Garnish each with a dollop of crème fraiche, then using a non-reactive spoon, top with caviar. Serve immediately.

Recipe Credit: D'Artagnan

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