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Baked Baby Potatoes with Acadian Caviar

Baked Baby Potatoes with Acadian Caviar

September 21, 2011

The following delicious recipe introduces you to celebrating dearest moments in your life with a glass of Champagne, together with beloved people near a real fire on a cold winter night.


  • 1 pound baby potatoes
  • 200 ml organic crème fraiche
  • 2 tbsp chives, finely chopped
  • 100 ml olive oil
  • 50 g unsalted butter
  • 100 g Acadian Caviar
  • freshly ground black pepper
  1. Wash the baby potatoes and boil them for 20 minutes. Drain, let cool and cut in halves.
  2. Preheat the oven to 200 Celsius (430 F). Set the butter in a pan and heat it for approx. 2 min.
  3. Coat one baking tray with aluminum foil and oil it with melted butter. Arrange the baby potatoes with the cut part down, and bake in the oven for 15 minutes or until golden.
  4. Mix the crème fraiche, chives and ground pepper. Place the mixture in the fridge.
  5. On a serving plate, arrange the baby potatoes with their cut sides facing up. Add a teaspoon of the crème fraiche mixture add a generous dollop of caviar on top.
  6. Serve with vintage Champagne or vodka - kept in the freezer for 2 hours before serving.

Bon appetite!