J Vineyards & Winery | Entertain With J | Recipes | Roasted Yukon Gold Potato with Crème FraÎche and Caviar

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by Executive Chef Mark E. Caldwell to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

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Roasted Yukon Gold Potato with Crème FraÎche and Caviar

J Vintage Brut

Ingredients:

3 large Yukon Gold Potatoes
¼ cup Crème FraÎche
1 ounce Caviar

Method:

Potato Procedure:
Clean and slice the potatoes horizontally, ¼ inch thick. Using a melon baller, hollow out a small hole in the middle of the potato slices. Coat potato slices with olive oil, season with salt and pepper, and bake in a 350 degree oven until softened, about 15 minutes. Let cool.

Crème FraÎche Procedure:
In a mixing bowl using the whisk attachment, mix on high speed until you reach hard peaks. Place in a piping bag with a small spiral tip.

Pipe the crème fraÎche into the hollow center of the potato. Top with a ¼ teaspoon of the caviar.