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Wrinkled Potatoes with Black Caviar

Yield 12 servings (serving size: 2 potatoes)
The potatoes are cooked in 3/4 cup salt, which seems excessive, but they absorb very little. The salt seasons the spuds and helps create distinctively wrinkled skins.


  • 3 (8-ounce) cartons plain fat-free yogurt
  • 3/4 cup kosher salt
  • 24 small red potatoes (about 2 1/4 pounds)
  • 2 tablespoons caviar

Nutrition Information

  • calories 110
  • caloriesfromfat 5 %
  • fat 0.6 g
  • satfat 0.0 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 7 g
  • carbohydrate 18.5 g
  • fiber 1.5 g
  • cholesterol 16 mg
  • iron 1.1 mg
  • sodium 379 mg
  • calcium 11 mg

How to Make It

  1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

  2. Place salt and potatoes in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and return to pan. Cook 10 minutes over low heat, shaking pan frequently. Cool potatoes.

  3. Cut a 1/4-inch-deep X in top of each potato, squeezing each potato to reveal pulp. Top each potato with 1 1/2 teaspoons drained yogurt and 1/4 teaspoon caviar.