Title: New Potatoes with Black Caviar
Categories: Appetizer Entree Fish
Yield: 6 Servings
| 12 | | New potatoes, very small |
| 4 | c | Rock salt |
| | | Oil; deep frying |
| 1/2 | c | Sour cream |
| 4 | oz | Black caviar |
| Pre | heat | oven to 450. |
Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a
shallow baking pan and bake for 30 to 35 minutes, until done.
Remove potatoes from oven and cut into halves. Scoop out pulp with a
melon-ball cutter, being careful to keep shells intact. Mash pulp slightly
in a small bowl and keep warm.
Heat oil to 375 in a large saucepan. Drop potato shells gently into oil
and deep fry til golden brown and crisp. Drain well on paper towels.
Fill potato shells with mashed potatoes, top with a spoonful of sour
cream, and add a teaspoon or more of caviar. Serve on a thick salad plate
atop hot rock salt.