Caviar purists suggest that the ideal way to enjoy a hit of the briny roe is atop something starchy and a little rich.
The standard choice for a baked potato is a floury type, like the ubiquitous Russet.
But the Yukon Gold’s slightly dense texture — what Nury calls its “natural creaminess” — allows you to reduce the amount of fat you add later, he says.
His recipe calls for an extra potato to use for the filling, so that each of the three finished ones will be indulgently plump once restuffed.
After a second round in the oven, the potatoes are topped with a dollop of caviar, preserved lemon, more chives, dill or fennel fronds.
Persons:
Yann Nury, Daniel Boulud, Nury
Organizations:
Yukon
Locations:
New York, Yukon