Crispy Caviar Potatoes
“We didn’t go out to restaurants very much when I was young,” recalls chef and cookbook author Meredith Hayden, “but when we did we went to our fair share of kid-friendly, tavern-like sports bars, most of them with menus that didn’t stray too far from a familiar path.” During those times, she and her brother developed a strong affection for fried potato skins, which are crispy, hollowed-out baked potato boats filled with cheese and sour cream and topped with bacon. “Well, I’m a grown-up now (or at least pretending to be) so I’ve swapped my Blue’s Clues PJs for silk sets and my bacon bits for caviar,” Meredith says. “Not actually, tho, I’ll still knock back potato skins like it’s ’05.” These caviar-topped potatoes, which are featured in her debut book, The Wishbone Kitchen Cookbook, would make a fanciful appetizer for holiday parties and other gatherings.
Ingredients
- 1 lb. (500 g) small yellow potatoes, each 1 1/2 to 2 inches (4 to 5 cm)
- Kosher salt
- 3 Tbs. unsalted butter, melted
- Crème fraîche for serving
- Finely chopped fresh chives for serving
- Caviar or fish roe for serving
Directions
Place the potatoes in a large pot, cover with 1 inch (2.5 cm) of cold water and add 1 tsp. salt. Bring the potatoes to a boil. Cook until they can be easily pierced with the tip of a sharp knife, about 10 minutes. Drain well and set aside until they are cool enough to comfortably handle.
Preheat an oven to 450°F (230°C). Use the convection setting or an air fryer if available.
When the potatoes are cool enough to handle, slice them in half. Use a small spoon to carefully carve out a small divot in the center of each potato half. If your potatoes are extra small, you can skip this step. The scooped-out potato flesh can be discarded or set aside for another use.
Brush the potatoes inside and out with the melted butter and season with salt. Transfer to a baking sheet and bake until golden brown and crispy, 15 to 20 minutes. Let the potatoes cool slightly before filling and serving.
If making these for guests, you can do this all ahead of time and pop the potatoes under a preheated broiler for a few minutes when you’re ready to assemble. Let them cool slightly before filling and serving.
To assemble and serve, top each potato with crème fraîche, chives and a dollop of caviar. Serves 4 to 6.
Adapted from The Wishbone Kitchen Cookbook by Meredith Hayden (Ten Speed Press, 2025)