Fingerling potatoes 1.5 kg, olive oil 3 teaspoons, fresh rosemary 1.5 teaspoons, sour cream 250g, Black caviar 2 ounces.
Preheat oven to 190 degrees. Cut the potatoes in half and mix with olive oil and rosemary, add salt and pepper to taste. Evenly lay out the potatoes cut side down. Bake until the potatoes are golden, crispy and fully cooked – about 35 minutes. Cool the potatoes for 10 minutes. On each half, first lay out with a small amount of sour cream, and then – caviar.