Name: Roasted Fingerling Potatoes with Crème Fraîche and Caviar
Yield: Makes 12 servings
Ingredients: 4 pounds unpeeled small fingerling potatoes, halved lengthwise; 3 tablespoons olive oil; 1 1/2 tablespoons minced fresh rosemary; 1 1/2 cups chilled crème fraîche or sour cream; 2 ounces black caviar (about 1/4 cup)

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Roasted Fingerling Potatoes with Crème Fraîche and CaviarMark Thomas

Place mother-of-pearl caviar spoons in the crème fraîche and caviar bowls for spooning the toppings onto the potatoes. What to drink: Three-Olive Martinis and brut rosé Champagne.

Market tip:

Fingerling potatoes are long and thin, with a smooth texture and a nutty flavor. They can be found at farmers' markets, specialty foods stores, and some supermarkets.

Recipe notes

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