Baked potatoes with sour cream and caviar
4 servings
45 minutes
Baked potatoes with sour cream and caviar is an elegant and refined dish that harmoniously combines simplicity and luxury. The golden-crusted baked potato has a crispy texture on the outside and tenderness inside. Sour cream adds creamy softness, while black caviar imparts a subtle salty flavor with an exquisite marine note. This dish is often served as an appetizer at festive events or dinners, highlighting its aristocratic nature. European cuisine is renowned for its attention to flavor balance, and this delicacy is a perfect example of gastronomic mastery. It pairs well with champagne or dry white wine, creating a sophisticated and memorable culinary composition.
1
Preheat the oven to 190 degrees.
2
Cut the potatoes in half and mix with olive oil and rosemary, add salt and pepper to taste.
- Fingerling potatoes: 1.5 kg
- Olive oil: 3 teaspoons
- Fresh rosemary: 1.5 teaspoon
3
Grease a large baking sheet with 1 teaspoon of oil.
- Olive oil: 3 teaspoons
4
Spread the potatoes in an even layer with the cut side down.
5
Bake until the potatoes are golden, crispy, and fully cooked — about 35 minutes.
6
Cool the potatoes for 10 minutes.
7
First, spread a small amount of sour cream on each half, then add caviar.
- Sour cream 20% fat: 250 g
- Black caviar (sturgeon roe): 200 g