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Baby Potatoes with Caviar

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 15 mins
Cook time 15 mins

Yield: 24 pieces (serving size: 2 pieces)

Baby potatoes garnished with caviar serve as excellent appetizers. The texture and presentation enhances the overall experience. Complement the flavor with a splash of fresh lemon juice.


  • Salt
  • 12 baby potatoes (about 3/4 lb. total), any color
  • 3 tablespoons plain, whole Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1 2-oz. jar black lumpfish caviar
  • Fresh chives, snipped, for garnish

Nutrition Information

  • calories 37
  • fat 1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 271 mg
  • calcium 20 mg

How to Make It

  1. Bring a large saucepan of salted water to a boil. Add potatoes; reduce heat to a brisk simmer and cook until potatoes are easily pierced with a knife, about 15 minutes. Transfer to a paper towel-lined plate and let cool completely. (You may cover and refrigerate potatoes at this point for up to 1 day. Bring to room temperature before continuing.)

  2. In a small bowl, whisk together yogurt and lemon juice.

  3. Slice potatoes in half crosswise. Thinly slice off ends to help them sit flat. Arrange on a platter. Top each potato half with 1/4 tsp. each yogurt mixture and caviar. Garnish with snipped chives and serve.