New potatoes with black caviar
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | New potatoes, very small | |
| 4 | cups | Rock salt |
| Oil; deep frying | ||
| ½ | cup | Sour cream |
| 4 | ounces | Black caviar |
Directions
Preheat oven to 450.
Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a shallow baking pan and bake for 30 to 35 minutes, until done.
Remove potatoes from oven and cut into halves. Scoop out pulp with a melon-ball cutter, being careful to keep shells intact. Mash pulp slightly in a small bowl and keep warm.
Heat oil to 375 in a large saucepan. Drop potato shells gently into oil and deep fry til golden brown and crisp. Drain well on paper towels.
Fill potato shells with mashed potatoes, top with a spoonful of sour cream, and add a teaspoon or more of caviar. Serve on a thick salad plate atop hot rock salt.
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