The potatoes are great. Of course, it helps that I use creme fraiche and much more caviar!
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.
Yield: 12 servings (serving size: 2 potatoes)
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Amount per serving
- Calories: 110
- Calories from fat: 5%
- Fat: 0.6g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 7g
- Carbohydrate: 18.5g
- Fiber: 1.5g
- Cholesterol: 16mg
- Iron: 1.1mg
- Sodium: 379mg
- Calcium: 11mg
- 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.
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