Reserve Classic Signature Bite

by Olga Schafranek |

I've already mentioned my trip to Europe with my childhood friends during winter break in college. It was the time I shamefully avoided eating about a million oysters for lack of knowing any better.                                                                         On that same trip, after we all said our goodbyes, I spent an extra night in Paris at my friend's uncle's apartment before continuing on to another location on my own. I think I went and had dinner somewhere (I wasn't a self-proclaimed foodie back then), but while hanging out in the evening the uncle invited me to join him for a feast of fingerling potatoes. 

In comparison to his apartment, he was a big guy and his even bigger personality overflowed his tiny kitchen as we took turns pulling potatoes out of a large pot. He would slice his in half and slather it with butter while chatting with me about potatoes and life. I was in a country with fabulous food and fancy restaurants and this experience was more authentic. More real. I mean, on top of it all, out the window the Eiffel Tower sparkled against a dark sky flecked with little stars. It was an impressionist's painting come to life. The end credits to a subtitled movie. 


I could eat buttered boiled potatoes all day every day, but this time I decided to make our Reserve Caviar Classic Signature Bite. I roasted my fingerling potatoes and topped them with a spoonful of sour cream, a hefty dollop of Tsar Nicoulai Reserve Caviar and a sprinkling of chives.

There's no real recipe here. After halving the potatoes, I simply tossed them in a little bit of olive oil with salt and roasted them at 400 degrees until they were fork tender. Once they cooled I added all the toppings.  

As its category suggests, this is a classic pairing of flavors and components. The caviar delivers its well-known pop against the soft sour cream and potato; the creaminess giving way to the brininess allowing the caviar to shine through. 

My favorite brand of sour cream to use is the European-style Wallaby. I can eat it right off the spoon, and my finger, when putting together this dish. 

 Pick up some Reserve Caviar by clicking here.Tickets to Paris unfortunately not included.


Na Zdorovye!