Parmesan-Vinaigrette Potatoes with Crème Fraîche and Caviar

Parmesan-Vinaigrette Potatoes with Crème Fraîche and Caviar
Parmesan-Vinaigrette Potatoes with Crème Fraîche and Caviar
Makes 48
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  1. 24 fingerling potatoes, washed, dried, and halved lengthwise
  2. ½ cup Parmesan Vinaigrette (recipe follows)
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. 1 cup crème fraîche
  6. 1 (3-ounce) container caviar*
  7. Garnish: fresh dill and fresh green onion
Parmesan Vinaigrette
  1. ½ cup sherry vinegar
  2. 3 tablespoons minced shallot
  3. 1 teaspoon minced garlic
  4. 1 teaspoon sugar
  5. 1 teaspoon kosher salt
  6. ½ teaspoon ground black pepper
  7. 1 tablespoon Dijon mustard
  8. 1 tablespoon fresh chopped thyme
  9. 1 cup olive oil
  10. 1⁄3 cup finely shredded Parmesan cheese
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. In a medium bowl, combine potatoes and Parmesan Vinaigrette, tossing to coat.
  3. Spread potatoes in a single layer, cut side down, on prepared pan. Season with salt and pepper.
  4. Roast until tender, 15 to 18 minutes. Remove from oven, and let cool completely.
  5. Spoon approximately 1 teaspoon crème fraîche onto each potato, and top with approximately ¼ teaspoon caviar. Garnish with dill and green onion, if desired. Serve immediately.
Parmesan Vinaigrette
  1. In a medium bowl, combine vinegar, shallot, garlic, sugar, salt, and pepper. Let mixture stand for at least 15 minutes.
  2. Add mustard and thyme to vinegar mixture, whisking to combine. Gradually drizzle olive oil into vinegar mixture, whisking constantly, until combined. Add Parmesan, whisking to combine. Cover, and refrigerate for up to 3 days. Bring to room temperature, and whisk before using.
  1. For testing purposes, our test kitchen used Caviar Russe.
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