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Gourmet

Purple Potatoes with Sour Cream and Caviar

2.5

(2)

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe.

Active time: 20 min Start to finish: 35 min

Recipe information

  • Yield

    Makes 6 (hors d’oeuvre) servings

Ingredients

1 1/4 lb small Peruvian Blue potatoes, peeled
1/4 cup sour cream
1 oz caviar or salmon or lumpfish roe, drained (2 tablespoons)

Preparation

  1. Step 1

    Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.

    Step 2

    Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.

TagsPotatoRoot VegetableVegetableSour CreamDairyCaviarFishSeafoodStarterVegetarianNut FreeGluten FreeEasyQuick5 Ingredients or FewerSimmerNew YearsSummerGourmet
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