Ingredients
24 Mini Red Rose or Mini Golden Potatoes
8 oz Sour Cream or Crème Fraiche
1 small Black Caviar
6 oz of Freshly Grated Parmesan
1 bunch of Chives
A pinch of Cumin
3 stems of Rosemary
Half Clove of Garlic
6 oz of Olive Oil
Salt & Pepper to taste
Preparation
Cut the Rose Potatoes in half and cut a tiny bit off each end so they will sit flat. From there, get a tiny melon scooper to remove some of the internal part of the potato. Prepare a large baggie with olive oil, minced garlic and salt and pepper, put the cut potatoes in the baggie and shake. Refrigerate and marinade all day or overnight in the baggie.
When ready to cook, preheat the oven to 350 degrees. Place the potatoes face down on a cookie sheet with parchment paper and bake until the rim is golden brown and then turn them over and cook for 15 more minutes. Let them cool for 20 minutes.
For the Parmesan version, sprinkle the parmesan on a cookie sheet and bake until the cheese is light brown. Put the sour cream or crème fraiche (with a pinch of cumin) in a baggie, cut off the corner and pipe in the cream into each potato.
Sprinkle with chopped chives and top with black or your favorite caviar or the baked parmesan. Pop one in your mouth, each bite is a party in your mouth.
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