Purple Potatoes with Sour Cream and Caviar
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (hors d’oeuvre) servings
- 1/4 cup sour cream
- Carbohydrate 17 g(6%)
- Cholesterol 36 mg(12%)
- Fat 3 g(5%)
- Fiber 2 g(8%)
- Protein 3 g(7%)
- Saturated Fat 1 g(7%)
- Sodium 90 mg(4%)
- Calories 105
Preparation Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature. Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.
Preparation Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature. Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.
