Baked Fingerling Potatoes with a Fresh Dill Cream and Caviar

An elegant, but easy side for any occasion! This is perfect for an elegant buffet or brunch. Your guest will pick them up and keep coming back for one more taste! Fresh dill has a wonderful taste of spring and summer and is essential. Add the caviar to compliment the dish. It is optional, but I highly recommend it.


2 pounds of fingerling potatoes washed
1/4 cup of olive oil
Light sprinkling of Kosher salt & fresh ground pepper
Dill Cream
1/2 cup of sour cream
3 tablespoons of fresh dill minced (more or less depending on your taste)
Juice of 1/2 of a lemon
Kosher salt and pepper to taste


Clean and dry potatoes. In a large baking dish combine all ingredients for potatoes. Stir until all potatoes are coated with olive oil and a light sprinkle of Kosher salt and fresh cracked pepper. Cover. Place in a preheated oven at 375 degrees for about 45 minutes. Once they are fork tender, they are ready done. While potatoes are baking, make dill cream. Mix the sour cream, dill, lemon juice and salt and pepper until well blended. Refrigerate for at least a half hour for flavors to blend. The sauce can be made a day in advance and refrigerated. Serve family style and let your guests add the desired amount of dill cream and caviar or plate individually as shown.

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