- 30 bite-size potatoes
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 3 ounces creme fraiche
- 1 1/2 ounces caviar
Trim a small slice from each potato. Stand the potatoes on a baking sheet and roast in oven until just tender, 15 to 20 minutes. Let cool.
Using a paring knife or a small spoon, hollow out the top third of each potato. Fill each with 1/2 teaspoon crème fraîche and top with 1/4 teaspoon caviar.