Sour Cream and Caviar Topped Purple Potatoes

Name: Sour Cream and Caviar Topped Purple Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 18
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 28 grams 1–2 ounces caviar; 1 teaspoons fresh lemon juice; 340 grams Peruvian purple potatoes (about 16–18), halved; 1 teaspoon salt, divided; 118 milliliters light sour cream

You can never have too many hor d'oeuvre recipes, so give Sour Cream and Caviar Topped Purple Potatoes a try. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 31 calories. This recipe serves 18. From preparation to the plate, this recipe takes roughly 15 minutes. Head to the store and pick up peruvian purple potatoes, salt, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Add potatoes and 3/4 teaspoon salt to medium saucepan; cover with cold water by 1 inch. Bring to boil, reduce heat; simmer 8 minutes or until just tender but not falling apart.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Transfer potatoes to baking sheet lined with paper towels. Cool about 20 minutes or until room temperature.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Paper Towels

Meanwhile, whisk together sour cream, lemon juice, remaining 1/4 teaspoon salt, and pepper; let chill. Arrange potatoes in even layer on large serving platter. Spoon 1/2 rounded teaspoon sour cream mixture onto each potato half; top with 1/4 teaspoon caviar.

Ingredients you will need

Lemon Juice