Roasted Yukon Gold Potato with Creme Fraiche 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 our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


3 large Yukon Gold Potatoes
¼ cup Creme Fraiche
1 ounce Caviar


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.

Creme Fraiche 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 creme fraiche into the hollow center of the potato. Top with a ¼ teaspoon of the caviar.


Suggested Pairing: