Ingredients:

Makes about 3 dozen

1-1/2 lbs. red, purple and yellow new potatoes, 1-1/2 inch in diameter
1 Tbs. extra-virgin olive oil
salt
1/4-cup sour cream
2 oz. osetra caviar
cut chives, for garnish

Directions:

1. Steam potatoes over boiling water until barely tender, about 5 minutes. Let cool slightly on a plate.
   
2. Cut each potato in half and use a small melon baller to scoop out an indentation, leaving a 1/4-inch shell. Cut a thin slice from the bottom of each potato cup so it won't wobble.
   
3. Preheat oven to 400 degrees F and line a large baking sheet with foil.
   
4. In a bowl, toss potatoes with olive oil and season lightly with salt.
   
5. Arrange potatoes, scooped side down, on baking sheet and bake in lower third of oven for about 25 minutes, or until undersides are golden. Let cool slightly.
   
6. Arrange the potatoes on a platter, mound each with sour cream and top with caviar and chives. Serve immediately.

Courtesy of Food & Wine magazine