These little potatoes are soooo wonderful.  I roast little yellow potatoes a lot, often with lots of lemon juice and garlic.  (Always add the garlic in the last 20 minutes or so; otherwise, it will burn and turn bitter).  But, for this dish, I don’t add garlic.  I just want the potatoes to roast in a bath of olive oil, salt and lemon, plumped up with water to keep them fluffy and prevent burning.  Then, when the buttery, lemony little potatoes are cool, mound them with sour cream, caviar and I suppose anything else you want to.  On this Sunday night, I was keeping it real and simple.  I thought I wasn’t very hungry so I didn’t feel like cooking a meal.  But these were so good, I managed to scarf down a half dozen or so.  They are easy to make but the caviar is definitely a luxury.  I used Cajun Caviar which is from choupique, a fish from the Atchafalaya Basin.  Not Russian ossetra, to be sure, but shockingly good on these roasted potatoes.  All of which reminds me of a dinner with FBW at one of our favorite restaurants on Metairie Road in the early 90’s.  We ordered caviar and when it was served without the lid, Frank took one taste and said, “This is choupique.”  The waiter denied it, as the menu described it as Malossol ossetra caviar from Russia and it was priced as such.  Like I said, this was the 90’s.  Frank demanded that the lid be produced.  Sheepishly, the chef materialized and presented the lid.  Choupique, it was.  NOT THAT THERE IS ANYTHING WRONG WITH CHOUPIQUE.  Below is the label that was on the caviar I piled on top of THESE potatoes.  I thought the salty, briney roe was absolutely perfect on a cloud of sour cream atop the lemony spuds.

Nevertheless, Frank’s confidence in his ability to discern choupique from Petrossian was impressive.  His worldliness and sophistication always amazed, amused, delighted and enlightened me.  Now that I think of it, he would approve of my Sunday night supper of roasted little potatoes with caviar, even if they weren’t topped with the expensive stuff!