Best Fingerling Potato Canapes Recipes

Roast Fingerling Potato and Pressed Caviar Canapes image

Number Of Ingredients 4

Steps:

Preheat the oven to 400°. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm.
Meanwhile, roll out the caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles. Transfer the potatoes to a platter cut sides up and dollop sour cream on each.
Transfer the potatoes to a platter cut sides up and dollop sour cream on each. Top with the caviar diamonds and garnish with the chives. Serve right away.

Fingerling Potato Canapes image

Provided by Stuart O'Keeffe

Categories appetizer

Time 50m

Yield 40 servings

Number Of Ingredients 7

20 fingerling potatoes, halved lengthwise
1 tablespoon extra-virgin olive oil
1 tablespoon fine salt
1 tablespoon freshly ground black pepper
1 cup sour cream, chilled
20 strands fresh chives, cut into 2-inch pieces
1 (2-ounce) jar bowfin or sturgeon caviar

Steps:

Preheat the oven to 400 degrees F.
Put the fingerling potatoes in a roasting pan and drizzle with the oil and sprinkle with the salt and pepper. Roast until the potatoes are cooked through or a fork can easily be inserted, about 30 minutes. Remove from the oven and let cool. Top each potato half with 1/2 teaspoon sour cream, 1 chive strand and 1/2 teaspoon caviar. Arrange on a serving platter and serve.