3 bite Hasselback Potatoes with CaviaR

I’ve said it before, but I won’t let that stop me from saying it again - I love potatoes. My love for them runs deep. They come in such great varieties and can be prepared so many different ways. I have a particularly hard time resisting potatoes that are crispy on the outside and soft on the inside. In addition to being so versatile and amazing, they also make a great base for caviar.

Hasselback potatoes seemed to make a comeback via Pinterest a couple of years ago (the potato, always hustling and staying fresh <3). Large ones can be side dishes and small ones can be lovely canapes. Here I have thrown together these quick 2-3 bite party appetizers topped with creme fraiche, Reserve Caviar and Gold Pearl Trout Roe. These work great for company or for a fun cocktail hour with your bestie.

Cheers,

Olga

3 bite Hasselback potatoes with caviar

Adapted from Cooking Light. Serves 8.

INGREDIENTS

16 small yellow potatoes (the ones I used were probably a little bigger than I would have preferred)

2 tbsp olive oil, divided

1/2 tsp sea salt

Creme Fraiche for topping

Tsar Nicoulai Caviar and Roe for topping (about 2 tsp each)

Dill or chopped chives for garnish

METHOD

1. Preheat oven to 425°F. Starting at 1 end, slice each potato crosswise in 1/10-inch intervals, cutting not quite all the way through the potato. Place potatoes in a bowl. Drizzle with 2 teaspoons olive oil; toss gently to coat. Arrange potatoes on an aluminum foil–lined baking sheet. Bake until potato slices begin to fan open, about 20 minutes.

2. Remove potatoes from oven, but leave the oven on. Carefully fan potatoes open more. Brush remaining 4 teaspoons oil over tops of potatoes, making sure to get oil in between slices. Bake until tender and lightly browned, 25 to 30 minutes. Sprinkle evenly with salt. Let cool for a few minutes. You don’t want to melt the creme fraiche when you top