Baked Fingerling Potatoes With Sour Cream Butter

Serving 4 people

55 min


  • black pepper 1 teaspoon freshly ground black pepper, plus more for the sour cream butter
  • caviar 3 tablespoons sustainable caviar
  • chives 3 tablespoons chopped chives
  • coconut oil 2 tablespoons unrefined coconut oil, melted
  • fingerling potatoes 24 medium (2 to 2 1/2-inches long) fingerling potatoes, roughly 1 1/2 to 2 pounds
  • kosher salt Kosher salt
  • lemon zest 1 teaspoon lemon zest plus 2 teaspoons lemon juice
  • sour cream 2 tablespoons sour cream
  • unsalted butter 1 stick (8 tablespoons) unsalted butter, room temperature
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How to make it

  1. Watch how to make this recipe.
  2. 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.
  3. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
  4. Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
  5. When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before toppingthe sour cream butter won't melt
  6. They are delicious both ways!)