Wrinkled Potatoes with Black Caviar

The potatoes are cooked in 3/4 cup salt, which seems excessive, but they absorb very little. The salt seasons the spuds and helps create distinctively wrinkled skins.

Yield: 12 servings (serving size: 2 potatoes)

Ingredients

• 3  (8-ounce) cartons plain fat-free yogurt
• 3/4  cup  kosher salt
• 24  small red potatoes (about 2 1/4 pounds)
• 2  tablespoons  caviar

Preparation

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

Place salt and potatoes in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain and return to pan. Cook 10 minutes over low heat, shaking pan frequently. Cool potatoes.

Cut a 1/4-inch-deep X in top of each potato, squeezing each potato to reveal pulp. Top each potato with 1 1/2 teaspoons drained yogurt and 1/4 teaspoon caviar.

Nutritional Information

Calories:

110 (5% from fat)

Fat:

0.6g (sat 0.0g,mono 0.2g,poly 0.1g)

Protein:

7g

Carbohydrate:

18.5g

Fiber:

1.5g

Cholesterol:

16mg

Iron:

1.1mg

Sodium:

379mg

Calcium:

11mg