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Roasted Fingerling Potatoes with Crème Fraîche and Caviar
- 4 pounds unpeeled small fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 1 1/2 tablespoons minced fresh rosemary
- 1 1/2 cups chilled crème fraîche or sour cream
- 2 ounces black caviar (about 1/4 cup)
Directions:View on Bon Appetit
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