ROASTED YUKON GOLD POTATOES WITH CRÈME FRAÎCHE AND IRANIAN OSETRA CAVIAR
(Recipe courtesy Wolfgang Puck, 2004)
Serves 12

Ingredients
12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
Crème Fraîche (recipe follows)

Instructions
Preheat oven to 350 degrees F.
Wash and dry potatoes. Wrap individually with aluminum foil.
Place on baking sheet and bake for 1 hour.
Remove potatoes from oven and set aside.

Crème Fraîche

Ingredients
2 tablespoons buttermilk
1 cup heavy cream

Instructions
Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.

Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.