Wrinkled Potatoes with Black Caviar

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.


12 servings (serving size: 2 potatoes)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

Rozanne Gold,

Cooking Light

April 2005
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