Potatoes With Crème Fraiche And Caviar

This simple, yet very refined dish speaks to Chef Wolfgang Puck's craft: find the best ingredients you can, make everything from scratch and don't overcomplicate. These potatoes with caviar and creme fraiche are a frequent guest at the Oscars, wrapped in gold foil for extra panache. We'd gladly take one of these osetra-topped beauties over a useless statuette anyday.

Potatoes With Crème Fraiche And Caviar
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  • 2 tablespoons buttermilk
  • 1 cup heavy cream
  • 12 medium yukon gold potatoes
  • 2 ounces Iranian osetra caviar
  1. Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. 
  2. Scrape into a container, cover, and refrigerate until needed.
  3. Preheat oven to 350 degrees F.
  4. Wash and dry potatoes.  Wrap individually with aluminum foil (gold, if you can find it).
  5. Place on baking sheet and bake for 1 hour.
  6. Remove potatoes from oven and set aside.
  7. Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar and serve.
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