Bliss Potatoes with Sour Cream & Caviar
I was at a dinner party last evening and had an incredible Starter.
Bliss Potatoes with Sour Cream & Caviar -- 4 Servings
8 red new potatoes, each about 1.5" in diameter
1/4 cp extra virgin olive oil
Kosher salt
1/3 cp sour cream
2oz sevruga or osetra caviar
Put the potatoes in a medium saucepan half-filled with salted water. Bring to a boil over high heat, reduce the heat to a simmer, and cook until the potatoes are tender, 15-20 mins. Drain and cool until easy to handle.
Cut a thin slice off the ends of each potato, then cut the potatoes in half vertically. With a melon baller, remove a small scoop of flesh from each half. Put the potatoes in a medium bowl. Drizzle with the olive oil and season with salt to taste. Toss to coat thoroughly.
Grill the potato halves directly over direct/medium heat, turning once, until the skins wrinkle and the halves are tender but not mushy, 8-10 mins total. Remove from the grill and allow to cool slightly.
Spoon 1 tsp of the sour cream into the hollow in each potato half. Top with the caviar, dividing evenly. Garnish with the chervil leaves. Serve at room temperature.
It was served with champagne and was fabulous.
Source: Weber's Art of the Grill
Bliss Potatoes with Sour Cream & Caviar -- 4 Servings
8 red new potatoes, each about 1.5" in diameter
1/4 cp extra virgin olive oil
Kosher salt
1/3 cp sour cream
2oz sevruga or osetra caviar
Put the potatoes in a medium saucepan half-filled with salted water. Bring to a boil over high heat, reduce the heat to a simmer, and cook until the potatoes are tender, 15-20 mins. Drain and cool until easy to handle.
Cut a thin slice off the ends of each potato, then cut the potatoes in half vertically. With a melon baller, remove a small scoop of flesh from each half. Put the potatoes in a medium bowl. Drizzle with the olive oil and season with salt to taste. Toss to coat thoroughly.
Grill the potato halves directly over direct/medium heat, turning once, until the skins wrinkle and the halves are tender but not mushy, 8-10 mins total. Remove from the grill and allow to cool slightly.
Spoon 1 tsp of the sour cream into the hollow in each potato half. Top with the caviar, dividing evenly. Garnish with the chervil leaves. Serve at room temperature.
It was served with champagne and was fabulous.
Source: Weber's Art of the Grill