Hasseltots with Crème Fraîche and Caviar

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Hasseltots with Creme Fraiche and Caviar imageRecipe

Photo: Hector Manuel Sanchez; Food Styling: Karen Rankin; Prop Styling: Kay E. Clarke

This two-bite, no-fork-required appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budget-friendly roe. In a pinch, sour cream can stand in for the crème fraîche.

Serves 8 (serving size: 2 tots)


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16 small Dutch Yellow potatoes or other small, thin-skinned potatoes (about 18 oz.)
2 tablespoons olive oil, divided
1/2 teaspoon fine sea salt
8 teaspoons crème fraîche
2 teaspoons black caviar (such as lumpfish or paddlefish roe)
2 teaspoons red caviar (such as trout roe, masago, or tobiko)


Active: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Preheat oven to 425°F. Starting at 1 end, slice each potato crosswise in 1/10-inch intervals, cutting most, but not all, of the way through each potato. Place potatoes in a bowl. Drizzle with 2 teaspoons olive oil; toss gently to coat. Arrange potatoes on an aluminum foil–lined baking sheet. Bake in preheated oven until potato slices begin to fan open, about 20 minutes.

2. Remove baking sheet from oven, leaving oven on. Gently pry apart potato slices to fan them open more. Brush remaining 4 teaspoons oil over tops of potatoes, making sure to get oil in between slices. Bake until tender and lightly browned, 25 to 30 minutes. Sprinkle evenly with salt. Cool slightly, about 5 minutes. (If potatoes are too hot, the crème fraîche will melt when applied.)

3. Top each potato with 1/2 teaspoon crème fraîche and 1/4 teaspoon caviar, alternating black and red caviar for effect, if desired.

Created date

October 2016

Nutritional Information

Calories 106
Fat 5.6 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 20 mg
Iron 1 mg
Sodium 190 mg
Calcium 7 mg
Sugars 0 g
Est. Added Sugars 0 g