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Hasselback Baby Potatoes with Caviar
A classic way to enjoy caviar as a sophisticated party canapé. Decorate with edible gold leaf for an elegant touch.
- Yields: 25 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 45 mins
Ingredients
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) fresh thyme, leaves picked
3 garlic cloves, finely grated
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) paprika
1 kg baby potatoes, washed
250 g sour cream
100 g black caviar
1 sheet edible gold leaf
Method
Preheat the oven to 200 ºC.
In a small bowl, mix the olive oil, melted butter, thyme, garlic, salt, pepper and paprika together. Set aside.
To slice the hasselbacks, position a potato with its flattest side on the chopping board. Place a pair of thin chopsticks or skewers on either side of the potato to act as a guide. Using a sharp knife, slice widthways every 3 mm, without cutting all the way through – the chopsticks/skewers should prevent the knife from slicing right to the bottom. Repeat this until all of the potatoes are cut.
Place the potatoes (sliced side up) on a roasting tray. Using a pastry brush, brush the oil mix over each potato, making sure some of the mixture goes in between the cut slices.
Place the potatoes into the oven and roast for 45-60 minutes. They should be soft and tender on the inside and crispy and golden on the outside.
When the potatoes are cooked, allow to cool completely, then arrange on a platter and season with sea salt. Use a teaspoon or piping bag to add a dollop of sour cream to each potato. Top the sour cream with caviar and artfully add a piece of gold leaf to each. Serve immediately.
