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Wrinkled Potatoes with Black 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.

Cooking Light APRIL 2005

  • Yield: 12 servings (serving size: 2 potatoes)

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Wrinkled Potatoes with Black Caviar recipe

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