The Yukon Gold potato debuted in 1980, kicking off a decade of potato luxe. Potato skins got more and more flamboyant, while tiny new potatoes were the epitome of elegance. The potatoes can be boiled and refrigerated ahead of time, but ideally no more than 12 hours. And no need to buy the fanciest caviar; black or red lumpfish, golden whitefish or trout roe all work well (salmon roe is a little large for the tiny potatoes). Choose potatoes about 1 ½ inches in diameter; smaller ones are harder to handle and larger ones are harder to eat as finger food.
Baby Potatoes with Sour Cream and Caviar
Ingredients
20 baby (aka new) potatoes, about 1 ½” diameter ¾ cup sour cream
3 tablespoons minced chives
2 ounces caviar or other fish roe
Instructions
Boil potatoes in salted water until fork tender, 10 to 15 minutes. Drain potatoes and place on a plate or tray until dry and cool enough to handle. As potatoes cool, mix sour cream and chives together with a fork. When ready to serve, cut a tiny sliver off the sides of each potato so that each half will stand upright. Halve potatoes and scoop out the centers with a melon baller or small teaspoon. Fill with about a teaspoon of the sour cream mixture, then top with about 1/4 teaspoon caviar. Makes 36.
This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!