Roasted Potatoes with Imperial Kaluga Caviar
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This decadent dish of roasted potatoes with caviar is made special with the addition of  two types of caviar. Along with creme fraiche and fresh rosemary this recipe takes a normal potato and elevates it to gourmet status.
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INGREDIENTS
- 4 pounds unpeeled small potatoes, halved lengthwise
- 3 tablespoons olive oil
- 1 1/2 tablespoons minced fresh rosemary
- 1 1/2 cups chilled crème fraîche or sour cream
- 3 oz STUR Imperial Kaluga Caviar
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DIRECTIONS
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl.
- Sprinkle with salt and pepper and toss to coat.
- Brush large rimmed baking sheet with 1 tablespoon oil.
- Arrange potatoes, cut side down, in single layer on prepared sheet.
- Shake pan slightly to prevent sticking.
- Roast until potatoes are brown, crisp, and cooked through, about 35 minutes.
- Cool 10 minutes on sheet.
- Place bowls of crème fraîche and caviar on large platter.
- Arrange potatoes, cut side up, around bowls and serve.