Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, December 11, 2005

Potatoes with Caviar

(Havyarli Patates)

Potatoes with Caviar
1 jar Lump black caviar (50 g 1.7 oz)
2 medium-sized potatoes, boiled, peeled and cut in little square pieces
or 10 small potatoes, boiled and cut in half (peeled or unpeeled)
Strained Turkish Yogurt or Sour cream

Prepare and leave the ingredients in the fridge for a few hours. Arrange the potatoes on a serving dish. If you like you may remove a chunk from the middle of the potatoes to make room for the sour cream. Put the sour cream on top of each piece. Use two small spoons to put caviar over the sour cream. Serve cold as an appetizer.

Usually I boil a couple medium-sized potatoes and cut them in squares to make this. But the last time I found small rounded potatoes that were peeled at the grocery store, which look better (as in the picture).



Post a Comment

<< Home