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Hasseltots with Crème Fraîche and Caviar

Photo: Hector Manuel Sanchez
Active time 20 mins
Total time 1 hr, 20 mins
Yield

Serves 8 (serving size: 2 tots)

We just love a Hasselback potato, with its crispy pull-apart edges and moist, soft interior. So we figured that mini Hasselback tots—or Hasseltots—would make an adorable appetizer. A little crème fraîche and caviar, though, take them right on into elegant hors d’oeuvres territory. And with no forks required, this 2-bite appetizer is perfect for cocktail parties where guests will be juggling drinks and nibbles. Choose a sustainable (and budget-friendly) fish roe as an alternative to overfished sturgeon caviar. Great choices for black include lumpfish roe with its clean, salty notes or buttery, earthy tasting paddlefish caviar (the U.S. reserves the term “caviar” for fish eggs that come only from paddlefish or sturgeon). For red caviar, masago roe has a bright orange color and crunchy pop. Tobiko roe, also called flying fish roe, has intense flavor. Trout roe, another red caviar option, are slightly larger eggs with mildly salty flavor. In a pinch, sour cream can stand in for the crème fraîche.

Ingredients

  • 16 small Dutch Yellow potatoes or other small, thin-skinned potatoes (about 18 oz.)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 8 teaspoons crème fraîche
  • 2 teaspoons black caviar (such as lumpfish or paddlefish roe)
  • 2 teaspoons red caviar (such as trout roe, masago, or tobiko)

Nutrition Information

  • calories 106
  • fat 5.6 g
  • satfat 1.7 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 190 mg
  • calcium 7 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 425°F. Starting at 1 end, slice each potato crosswise in 1/10-inch intervals, cutting most, but not all, of the way through each potato. Place potatoes in a bowl. Drizzle with 2 teaspoons olive oil; toss gently to coat. Arrange potatoes on an aluminum foil–lined baking sheet. Bake in preheated oven until potato slices begin to fan open, about 20 minutes.

  2. Remove baking sheet from oven, leaving oven on. Gently pry apart potato slices to fan them open more. Brush remaining 4 teaspoons oil over tops of potatoes, making sure to get oil in between slices. Bake until tender and lightly browned, 25 to 30 minutes. Sprinkle evenly with salt. Cool slightly, about 5 minutes. (If potatoes are too hot, the crème fraîche will melt when applied.)

  3. Top each potato with 1/2 teaspoon crème fraîche and 1/4 teaspoon caviar, alternating black and red caviar for effect, if desired.