Roasted Red Potatoes With Caviar

Roasted Red Potatoes With Caviar
Yield: 3 1/2 dozen potato halves Prep 15 mins Bake 400°F 15 mins Bake 350°F 20 mins


  • 1 1/2 pound small red potatoes (about 21), scrubbed and cut in half
  • 1 tablespoon olive oil
  • 2 teaspoons dried rosemary spikes, chopped
  • 2 large cloves garlic, crushed through garlic press
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup reduced-fat sour cream
  • 1 small jar (2 ounces) black lumpfish caviar OR: caviar of your choice

Make It

1. Heat oven to 400 degrees F.

2. Toss potatoes with oil in roasting pan until potatoes are well coated. Sprinkle with rosemary, garlic, salt and pepper; toss until potatoes are well coated.

3. Bake in 400 degree F oven for about 15 minutes. Lower the oven to 350 degrees F. Bake for 20 minutes or until the potatoes are cooked through but still somewhat firm; stir the potatoes during the baking.

4. Transfer the roasting pan to a wire rack and let the potatoes cool until warm.

5. Place potato halves, flat side up, on a serving platter. Dollop each potato half with a teaspoon of sour cream and a teaspoon of caviar. Serve at once. Makes about 3-1/2 dozen potato halves.

Nutrition Facts

Amount Per Serving: cal. (kcal): 21, Fat, total (g): 10, chol. (mg): 9, sat. fat (g): , carb. (g): 2, fiber (g): , pro. (g): 1, sodium (mg): 35, Percent Daily Values are based on a 2,000 calorie diet.