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FROM THE KITCHEN OF EXECUTIVE CHEF BILL SCATENA

Makes 12 hors d’oeuvres 

Ingredients

8 small potatoes, a touch smaller than a golf ball, rinsed of any dirt
1 quart extra virgin olive oil
1 fresh bay leaf
1 small sprig of rosemary
parchment paper
crème fraîche
2 oz. American black caviar
1 teaspoon minced chives

 

Method

Wash the potatoes, pat dry and poke a small toothpick size hole on opposite ends of each potato. Place the potatoes in an oven-proof saucepan, cover with the olive oil and aromatics and cut a piece of parchment to fit over the top. Place a lid over the parchment and bake in the oven at 275 °F for about 1-2 hours. You should be able to pierce the potato with very little resistance. Let the potatoes cool to room temperature while remaining in the oil, then strain and lightly dry. Cut in half and with a small spoon, gently scoop out some of the interior to create a little bowl. Garnish with crème fraîche, a dollop of caviar and chives.

Pair with our Zero White 2016

 

Photo by Andrea Hubbell

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