Potato Bites with Royal Oscietra Caviar

Ten small baked potatoes turn one 20g tin of Oscietra Royal Caviar into 10 warm canapés. Allow two potatoes per guest for a five-person starter, with 5g of crème fraîche and 2g of caviar on each one.

Batch plan

• Yield: 10 potato bites
• Serves: 5 as a canapé, 2 pieces each
• Potato size: about 40g each before cooking
• Caviar: 2g per finished potato

What to buy and what the batch uses

The cream pot is larger than the 50g needed here. Return the unused portion to the fridge promptly and follow the pot's current storage and use-by information.

Equipment

• Kitchen scale and 0.1g scale
• Baking tray
• Pastry brush or clean hands for oiling
• Small sharp knife and teaspoon
• Clean caviar spoon
• Warm serving plate

Bake, open and top

1. Heat the oven. Set it to 200°C, or 180°C fan. Wash and dry the potatoes, then weigh out 10 of roughly equal size.
2. Oil the skins. Coat the potatoes with 10ml oil and space them apart on the tray. Do not salt them at this point.
3. Bake until tender. Start checking after 25 minutes. A thin knife should enter the centre without resistance; larger potatoes may need longer.
4. Create a stable opening. Rest the potatoes for two minutes. Cut a cross in the top of each and press gently from the sides so the centre opens without splitting the base.
5. Measure the dairy layer. Put 5g crème fraîche into each opening. The warm potato should hold the cream rather than swallow it.
6. Use the full tin evenly. Open the caviar only after all 10 potatoes are on the serving plate. Add 2g to each, finish with chives and serve.

Keeping ten bites consistent

Equal potato size matters more than an exact baking time. If a skewer meets resistance in some centres, remove the tender potatoes and return the others to the oven. A 40g starting size also keeps the finished pieces close to two bites rather than turning them into side dishes.

Troubleshooting

• The skins burst: avoid pressing the potatoes until after the short rest, and make only a shallow cross.
• The cream disappears into the potato: fluff the centre lightly with a teaspoon to form a ledge before adding the measured topping.
• The potatoes cool while waiting: open and shape all 10 first, then portion the cream in one pass and the caviar in a second pass.
• The pieces roll on the plate: trim a very thin slice from the base before topping, taking care not to expose the flesh.

Allergens and storage limits

The named toppings contain fish and milk. Check all current product labels before service. Keep caviar and crème fraîche chilled according to the exact packs, and keep the tin sealed until the potatoes are ready. Add toppings close to service and serve promptly. Keep any unserved components separate and follow their own handling instructions.

Ten-piece shopping arithmetic

Ten potatoes × 2g caviar uses the complete 20g tin. Ten × 5g cream uses 50g and leaves 120g from a 170g pot. At the 12 October 2026 catalogue check, the available Oscietra 20g tin was £38 and cream pot £6: £44 for those purchased packs before potatoes, oil and checkout charges.

Potato-disc alternative

If you prefer the older disc presentation, cut ten similar potato discs, steam them until the centre is tender, then brown lightly in oil. Let active heat settle before applying the same 5g cream and 2g caviar to each. Trimming changes the whole-potato quantity needed, so buy by the number of usable discs rather than claiming a fixed yield from a potato count.

The baked-whole-potato method above and the disc alternative are separate preparations; choose one. Both retain a ten-piece topping plan. For a larger tray, multiply all pieces and topping grams together.

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