Salt Potatos With Creme Fraiche And Caviar
- Creme fraiche
- 1 cup heavy cream
- 2 tablespoons sour cream
- Potatos
- 2 pounds small new or fingerling potatos, assorted colors make it look pretty
- 1/2 cup kosher salt
- 2 ounces caviar, as good a quality as you can source or afford
- creme fraiche
- chopped chives (optional)
- Several hours before assembling, make the creme fraiche; whisk sour cream into cream, cover, and allow to sit on counter for several hours to thicken.
- Bring about 3 quarts water to boil with the salt. Add potatos, and boil until tender, about 20-25 minutes. Drain and spread potatos on a rack or tea towel to dry. They'll have a whitish, salty crust on their skins.
- Cut potatos in half, and dab the cut surface with a generous smear of creme fraiche; top with a dab of caviar. If you wish, sprinkle with chopped chives.
heavy cream, sour cream, potatos, fingerling potatos, kosher salt, afford, creme fraiche, chives
Taken from food52.com/recipes/8054-salt-potatos-with-creme-fraiche-and-caviar (may not work)