Yield: 25

25 small new potatoes
1 tsp plus 1 Tbs. salt
1/3 c good quality olive oil
1/2 c crème fraiche
4 oz black caviar
25 sprigs fresh dill

Directions:

1. Place potatoes and 1 tsp salt in saucepan, add cold water to cover.
   
2. Bring to a boil over high heat, reduce to simmer & cook until potatoes are just tender (10-15 minutes, depending on size of potatoes). Don't cook so long that the skins split.
   
3. Remove from heat, drain, set aside to cool. If preparing in advance, the potatoes may be refrigerated in an airtight container at this point for up to day.
   
4. Preheat oven to 450 degrees, trim ends of potatoes (or, if they are large, cut in half) with a small melon baler, scoop out a teaspoon or so of the flesh.
   
5. Place potatoes in large mixing bowl and add olive oil and remaining salt.
   
6. Toss very gently to coat.
   
7. Place on baking sheet and bake for 10-15 minutes or until tender & slightly browned.
   
8. Cool slightly and spoon 1 tsp of crème fraiche into each potato.
   
9. Top with caviar and sprig of dill. Serve slightly warm.