New Potatoes With Black Caviar

Preheat oven to 450. Wash and dry potatoes. Arrange potatoes on a bed of rock salt in a shallow baking pan and bake for 30 to 35 minutes, until done.

Remove potatoes from oven and cut into halves. Scoop out pulp with a melon-ball cutter, being careful to keep shells intact. Mash pulp slightly in a small bowl and keep warm. Heat oil to 375 in a large saucepan.

Drop potato shells gently into oil and deep fry until golden brown and crisp. Drain well on paper towels. Fill potato shells with mashed potatoes, top with a spoonful of sour cream, and add a teaspoon or more of caviar.

Serve on a thick salad plate atop hot rock salt.