Rustic baby potatoes with cream foam and caviar
20 small baby potatoes (even-sized)
1 tsp of olive oil
2 tsp of salt
120 g of cream cheese (4 oz)
100 g of Black River Caviar (3.5 oz)
Heat the oven at 200 °C (400 °F).
Wash the baby potatoes, drain them, and poke them with a fork. Place them on a baking tray and stir them on the oil and salt. Bake for 30 minutes, until they are soft on the inside and crisp on the outside.
Leave to cool. Cut an X onto the tops and press softly so that they open.
Scoop out the cream cheese into a bowl and add salt and pepper. Fill a piping bag with the mixture and cut the tip.
Present on a large china dish. Put some cream cheese and a tsp of caviar in each opening.