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Roasted Yukon Gold Potatoes with Creme Fraiche and Iranian Osetra Caviar

Ingredients
Serves:
12
medium Yukon Gold potatoes
2 ounce s
Iranian osetra caviar
Crème Fraîche (recipe follows)
Crème Fraîche
2 tablespoon s
buttermilk
1 cup
heavy cream
  1. Preheat oven to 350 degrees F. 
  2. Wash and dry potatoes. Wrap individually with aluminum foil. 
  3. Place on baking sheet and bake for 1 hour. 
  4. Remove potatoes from oven and set aside. 
  5. Crème Fraîche: Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed. 
  6. Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.

Grgich Hills Chardonnay 2006 (Napa Valley, California)

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About this Recipe

Wolfgang Puck served this dish at the Governors Ball after the Oscars. Now, he shares this celebrity favorite with you.

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