Sandra Lee Semi-Homemade Cooking 2

Chive Roasted Potatoes with Horseradish-Sour Cream and Caviar

Prep time: 25 minutes
Cook time: 35 minutes
Makes 12 servings

Ingredients

  • 2 pounds new red potatoes, or a mixture of red and purple potatoes
  • 2 tablespoons extra virgin olive oil, Bertolli®
  • 2 tablespoons finely chopped fresh chives
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1 teaspoon prepared horseradish, Morehouse®
  • 1 jar (2-oz.) caviar

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Rinse potatoes and pat dry with paper towels. Slice into 1/2-inch rounds. Place in a medium bowl and drizzle with oil. Add chives, salt, and pepper; toss to coat.

Arrange potatoes in a single layer on prepared baking sheet. Roast for 35 to 40 minutes or until potatoes are tender. Remove from oven and let cool.

In a small bowl, combine sour cream and horseradish. Top each roasted potato round with a dollop of sour cream mixture. With a plastic spoon (do not use a metal spoon for caviar), add a small amount of caviar to each dollop of sour cream. Serve at room temperature.

Excerpted from the book, Sandra Lee Semi-Homemade Cooking 2, by Sandra Lee Copyright © 2005 SLSH Enterprises, Inc. www.semihomemade.com