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Caviar in Potato Nests

Caviar in Potato Nests

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Active Time: 40 minutes
Start to Finish: 2 hours, 30 minutes, includes chilling and cooling.


  • 2 large baking potatoes (1½ lbs.), not peeled, scrubbed
  • ½ tsp. salt
  • tsp. freshly ground black pepper
  • ½ cup sour cream, at room temperature
  • 1 oz sevruga, osetra, salmon, or lumpfish caviar


In 3-quart saucepan, combine potatoes and enough cold water to cover; heat to boiling over high heat. Reduce heat, cover and simmer until tender, about 20 minutes. Drain potatoes; refrigerate until chilled, about 1 hour.

Preheat oven to 425°F. Grease thirty-two 1¾-inch mini muffin-pan cups. Peel and coarsely grate potatoes. Transfer to bowl and toss gently with salt and pepper.

Place about 1 heaping tablespoon potato mixture in each muffin-pan cup and press against the bottom and up the side as high as possible. Bake until the edges of potato nests are golden brown, 25 to 30 minutes. Cool in pans on wire racks for 10 minutes.

To serve, transfer warm potato nests to warm platter. Spoon 1 tsp. sour cream into each nest and top with about ¼ tsp. caviar.


The potato nests can be baked up to 4 hours ahead. Let stand at room temperature on a paper towel lined cookie sheet, then reheat in a 375°F oven.

A few of us don't appreciate caviar the way they should, so you can also fill the potato nests with crème fraîche and smoked salmon (which also doesn't always get the respect it deserves), or chicken salad.

Nutritional Information, per serving

Calories: 26; Fat: 1g (Saturated Fat: 1g; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: 1g; Carbs: 3g; Fiber: ; Cholesterol: 7mg; Iron: ; Sodium: 52mg; Calcium: .

Note: Nutritional information is approximate.

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The All New Good Housekeeping Cookbook


32 appetizers




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im