ROASTED YUKON GOLD POTATOES WITH CRÈME FRAÎCHE AND IRANIAN OSETRA CAVIAR
(Recipe courtesy Wolfgang Puck, 2004)
12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
Crème Fraîche (recipe follows)
Preheat oven to 350 degrees F.
Wash and dry potatoes. Wrap individually with aluminum foil.
Place on baking sheet and bake for 1 hour.
Remove potatoes from oven and set aside.
2 tablespoons buttermilk
1 cup heavy cream
Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.
Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.