Food Recipes Appetizers Canapes Roasted Fingerling Potato and Pressed Caviar Canapés 4.0 (3,810) Add your rating & review For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work. Slideshow: More Recipes by Jacques Pépin By Jacques Pépin Jacques Pépin Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on June 13, 2017 Save Rate PRINT Share Close Photo: © Ellie Miller Active Time: 20 mins Total Time: 35 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 10 fingerling potatoes, scrubbed and halved lengthwise 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 2 tablespoons pressed caviar (2 ounces) 1/2 cup sour cream Directions 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. Top with the caviar diamonds and garnish with the chives. Serve right away. Originally appeared: December 2008 Rate It Print