For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe.
Ingredients
1 1/4 lb small Peruvian Blue potatoes, peeled
1/4 cup sour cream
1 oz caviar or salmon or lumpfish roe, drained (2 tablespoons)
Directions
Cut potatoes crosswise into 1/4-inch-thick slices. Cover with salted cold water by 1 inch, then simmer gently until just tender but not falling apart, 8 to 10 minutes. Transfer with a slotted spoon to a baking sheet lined with paper towels and spread in 1 layer to cool to room temperature.
Season well with salt and pepper and transfer to a large platter. Spoon 1/2 teaspoon sour cream onto center of each potato slice and top with 1/4 teaspoon caviar.
