Instructions: Preheat the oven to 400 degrees. To make the shallot sour cream, combine the sour cream, chives and shallots. Cover and refrigerate until needed. (This can be made up to a day in advance.)

In a medium bowl, toss together the potatoes, olive oil, salt and pepper. Spread the potatoes on a baking sheet and place in the preheated oven. Bake until tender, about 25 minutes. Keep warm.

Right before serving, cut the potatoes in half, slicing a little piece from the bottoms if they dont sit evenly. Top each potato piece with a teaspoon of the shallot sour cream and a dollop of caviar. Sprinkle with minced chives, if using.

This recipe yields 12 servings.

Comments: For a caviar adventure, serve a variety of kinds - sturgeon, domestic caviar (such as paddlefish), salmon or flying fish roe. Great for the holiday festivities with a glass of bubbly!

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