Salt-Roasted Yukon Gold Potatoes with Caviar and Crème Fraîche
- About 2 cups kosher salt or coarse sea salt, for baking
- 4 small Yukon gold potatoes (4 ounces each), scrubbed but not peeled, pierced a few times with a fork
- 4 to 8 ounces caviar, to taste
- ½ cup crème fraîche or sour cream, at room temperature
- Chopped fresh chives, for garnish
Instructions:
Caviar is very delicate and requires very careful handling and constant refrigeration.
- Position a rack in the center of the oven and preheat to 400°F. Spread enough salt over an 8-inch square baking dish to make a thick layer at least ½ inch deep. Nestle the potatoes in the salt. Bake until the potatoes are tender, about 45 minutes.
- Brush the salt from the potatoes. Place each potato on a salad plate. Cut the potatoes lengthwise, then squeeze to open them up. Spoon equal amounts of caviar on each potato. Dollop crème fraîche alongside each potato. Sprinkle the chives on each plate around the potatoes and crème fraîche. Serve immediately.