Baked Kaspia Potato Recipe

Preheat and wash

Preheat the oven to 425°F (220°C). Scrub the Yukon Gold potatoes under cold running water to remove dirt; pat dry with a kitchen towel.

Parboil (optional for precise texture)

Place potatoes in a pot and cover with cold water and 1/2 tsp salt. Bring to a gentle boil and simmer for 8–10 minutes until just fork-tender but still holding shape. Drain and let steam-dry for 2 minutes.

Halve and season

Slice each potato in half crosswise. In a large bowl toss potato halves with 2 tbs olive oil, 2 tbs melted butter, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper until evenly coated.

Arrange for roasting

Place the potato halves cut-side down on a baking sheet or ovenproof skillet in a single layer leaving small gaps between each half.

Prepare herb mixture

In a small bowl combine the finely chopped chives, chopped dill, and lemon zest. Add the cold cubed butter and gently press together with a fork until the mixture holds in small clumps (cold butter helps create a light crust while roasting).

Top the potatoes

Evenly press a small amount (about 1/2 tsp) of the herb-butter mixture onto the flat cut surface of each potato half. The butter/herb mixture should adhere to the potato and form a thin crust.

Roast

Roast in the preheated oven for 20–25 minutes, or until the cut sides are golden-brown and the potatoes are cooked through (a fork should slide in easily). If needed, broil for 1–2 minutes at the end to intensify browning—watch carefully to avoid burning.

Finish with crème fraîche

Remove potatoes from the oven and let rest 2 minutes. Spoon about 1 teaspoon of crème fraîche onto the top of each roasted potato half (or 1 tbs for larger halves), gently spreading but keeping a small well in the center for the caviar.

Portion the caviar

Using a mother-of-pearl spoon or small nonreactive spoon, portion roughly 5 g of gold Ossetra onto each potato half's crème fraîche dollop. Reserve a few halves for Beluga-style caviar—place about 2.5 g Beluga on those to provide a contrast of flavors and colors.

Add finishing touches

Sprinkle a light pinch (a few flakes) of coarse finishing salt over the crème fraîche edge (avoid the caviar directly). Add a few microgreens around the plated potatoes and place lemon wedges on the side for guests who prefer a touch of acidity.

Serve immediately

Serve the baked Kaspiа potatoes immediately while warm so the contrast between hot potato and cool caviar is at its best. Provide extra crème fraîche and lemon wedges at the table.

Keep caviar chilled until just before plating. Use nonmetallic utensils when handling caviar to avoid metallic taste. This recipe yields an elegant appetizer suitable for 4–6 guests depending on portioning; adjust caviar quantities proportionally for larger groups.