Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

New Potatoes with Caviar



Posts : 16471
Thanked : 805
Join date : 2013-01-12

New Potatoes with Caviar

Post by Lobo on Thu 28 Jan 2016, 11:34 pm

New Potatoes with Caviar

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 65 minutes
Servings: 10 to 12
For an attractive presentation, use golden caviar, salmon roe and, of course, if you can afford it, the real thing, caviar.

  • Printer Friendly Version

  • 93


  • 1 1/2 lb. small new red potatoes, 12 to 16,
     unpeeled and well scrubbed
  • 2 Tbs. vegetable oil
  • 3/4 cup sour cream or crème fraîche
  • 2 tsp. finely chopped fresh chives
  • 1/4 tsp. salt
  • Pinch of freshly ground white pepper
  • 2 oz. any variety of caviar or fish roe
  • Fresh flat-leaf parsley sprigs or watercress for

Wine Pairing

This pairs well with medium-bodied sparkling wines like the Dominio de la Vega Cava Brut Reserva Especial, Utiel-Requena from our Wine Club.


Preheat an oven to 475°F.

Place the potatoes on an ungreased baking sheet. Bake until cooked through and slightly crispy, 45 to 50 minutes; prick with a knife or skewer to test for doneness. Remove from the oven and let cool. Cut each potato in half crosswise. If the ends of any potatoes are uneven, cut off a thin slice from them so they will stand upright once they are filled. Carefully scoop out all the pulp from each half, leaving only a thin shell. Place the pulp in a bowl. Return the potato shells to the baking sheet, hollow sides down, and brush the skins with the oil.

Return to the oven and bake until crisp, 10 to 15 minutes. Remove from the oven and reduce the temperature to 425°F.

Add 1/2 cup of the sour cream, the chives, salt and white pepper to the potato pulp and mix well. Pack the potato mixture into a pastry bag fitted with a medium star tip and pipe the mixture into the shells. Alternatively, using a small teaspoon, spoon the mixture into the shells.

Place the filled potatoes on an ungreased baking sheet. Bake until heated through, 10 to 15 minutes. Arrange the potatoes on a serving platter. Garnish each with a dollop of the remaining sour cream, then of caviar. Garnish the platter with parsley sprigs and serve immediately.
Adapted from Williams-Sonoma Kitchen Library Series, Potatoes, by Diane Rossen Worthington (Time-Life Books, 1993).

Related Tips

  • Elegant Entertaining with Caviar >
  • What to Drink with Caviar

    Current date/time is Fri 21 Oct 2016, 6:18 am