Baked Fingerling Potatoes With Sour Cream Butter
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
55
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Coconut Oil (unrefined, melted)1 tsp
Lemon Zest2 tsps
Lemon Juice2 tbsps
Sour Cream3 tbsps
Caviar (sustainable)3 tbsps
Chives (chopped)Directions:
1
Watch how to make this recipe
2
For the potatoes: Preheat the oven to 425 degrees F
3
Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt
4
Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes
5
Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon
6
Season with some salt and pepper
7
When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together
8
This will make the insides fluff up
9
Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot
10
(You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)