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ShareRoasted Potatoes with Sour Cream and Caviar
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Makes: 24
servings
Yield: 24 appetizers
Yield: 24 appetizers
Prep:
5 mins
Roast: 25 mins 400°F
Roast: 25 mins 400°F
Ingredients
- 2 tablespoons butter or margarine, melted
- 1 pound small new potatoes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup sour cream
- 2 tablespoons lumpfish or salmon caviar
Directions
1. Preheat oven to 400 degree F. Brush a jelly-roll pan lightly with some of the butter. Slice the potatoes 1/2-inch thick, discarding ends. Arrange the potato slices on the prepared pan. Brush with the remaining butter and sprinkle with salt and pepper. Bake for 15 minutes. Turn potatoes and bake about 10 minutes more or until tender and golden.
2. Transfer potatoes to a serving platter and keep warm. To serve, spread 1/2 teaspoon sour cream on each slice and top with 1/4 teaspoon lumpfish. Makes about 24 appetizers.
Nutrition Facts
- Servings Per Recipe 24
- Calories(kcal)30,
- Protein(gm)1,
- Carbohydrate(gm)4,
- Fat, total(gm)2,
- Cholesterol(mg)11,
- Saturated fat(gm)1,
- Sodium(mg)55,
- Percent Daily Values are based on a 2,000 calorie diet
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