Roasted Yukon Gold Potatoes with Creme Fraiche and Iranian Osetra Caviar

Roasted Yukon Gold Potatoes with Creme Fraiche and Iranian Osetra Caviar
From Wolfgang Puck

12 medium Yukon Gold potatoes
2 ounces Iranian osetra caviar
Crème Fraîche:
2 tablespoons buttermilk
1 cup heavy cream

1. Make the Crème Fraîche: Stir together the ingredients and let sit at room temperature, covered, until the mixture thickens, usually overnight. Scrape into a container, cover, and refrigerate until needed.
2. Preheat oven to 350 degrees F.
3. Wash and dry potatoes. Wrap individually with aluminum (gold if you can find it!) foil.
4. Place on baking sheet and bake for 1 hour.
5. Remove potatoes from oven and set aside.
6. Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar.

Serves 12.