Baby Potatoes with Aquatir Caviar and Crème Fraîche: An Easy Starter

Potatoes and black caviar make an elegant starter without a complicated sauce. A small potato provides a mild, satisfying base, while crème fraîche connects its texture with the caviar. This Aquatir recipe makes 12 potato halves, enough for four guests as part of a larger menu.

Choose the ingredients

• 6 small, evenly sized waxy potatoes, around 300 g in total
• 60 g crème fraîche or thick, mild sour cream
• 30 g Aquatir Russian Sturgeon or Bester caviar
• A few finely cut chives, optional
• A little salt for the cooking water

Allow about 25–35 minutes for cooking and preparation, plus cooling time. The recipe contains fish and milk. Waxy potatoes are useful because they hold their shape when halved; choose pieces similar in size so they finish cooking together.

Which Aquatir caviar works here?

The producer describes Russian Sturgeon caviar as creamy with nutty notes. Bester caviar offers a balanced, buttery profile. Either gives a distinct contrast to the plain potato. Taste the caviar first and keep any extra seasoning modest.

Step-by-step recipe

1. Wash the potatoes and place them in a saucepan with cold water and a little salt. Bring to a gentle simmer.
2. Cook until a small knife slides into the centre easily, usually around 15–20 minutes depending on size. Avoid vigorous boiling, which can split the skins.
3. Drain well and allow the potatoes to cool. Halve them lengthways; trim a very thin slice from the rounded underside if a piece will not sit steadily.
4. With a small spoon, make a shallow hollow in each cut face. Remove only enough potato to hold the topping.
5. Add about 5 g of crème fraîche to each half. Divide the 30 g of caviar between the 12 pieces, approximately 2.5 g per piece.
6. Finish with a few chive pieces if desired and serve promptly. The potato must not be steaming when the caviar is added.

Keep the layers in balance

A large potato with a tiny topping can make the caviar feel incidental. Choose genuinely small potatoes, or cut larger ones into stable bite-sized portions. Avoid mixing the caviar into the cream: placing it on top preserves the separate texture of the pearls and gives each guest a clear first taste.

Plan a relaxed service

Cook the potato bases before the final assembly, and keep the caviar and dairy refrigerated according to their labels. If preparing components well in advance, refrigerate them appropriately rather than leaving them on the table. Assemble only the amount you intend to serve next.

For a varied appetiser course, offer potato bites alongside plain tasting spoons or small blini. Our caviar portion guide helps calculate the total quantity. Explore the Aquatir collection to choose the variety for your menu.