Baked Fingerling Potatoes with Sour Cream Butter

1. 1

   For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt.

2. 2

   Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.

3. 3

   Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon.

4. 4

   Season with some salt and pepper.

5. 5

   When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together.

6. 6

   This will make the insides fluff up.

7. 7

   Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot.

8. 8

   (You can also cool the potatoes slightly before toppingthe sour cream butter won't meltThey are delicious both ways!)

* Per serving · 4 servings · Values may vary.