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.

Laraine Perri
Recipe by Health December 2015

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Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Yield: 24 pieces (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

  • 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.

Nutrition Facts

37 calories; fat 1g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 2g; carbohydrates 5g; fiber 1g; cholesterol 28mg; iron 1mg; sodium 271mg; calcium 20mg.
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