Wolfgang's Yellow Finnish Potato

With Creme Fraiche and Osetra Caviar

GMA Recipes Appetizer
Difficulty: Easy
Cook Time: min

Wolfgang Puck served Yellow Finnish Potato with Créme Fraiche and Osetra Caviar to the stars at the post-Oscar Governor's Ball in 2001. And you can make your own friends and family feel like celebrities by serving the dish to them. Simply follow Wolfgang's recipe and then roll out the red carpet.


  • 1 medium to large Yellow Finnish Potato
  • 3 tablespoons Créme Fraiche
  • 1 oz. Osetra Caviar
  • Salt
  • Black Pepper
  • Gold foil
  • Cooking Directions

    Wash the potato and prick with a fork a few times. Wrap in gold foil.

    Place in a 400 degrees F. oven for 40 minutes or until done.

    Remove from the oven and cut open with a knife.

    Place the créme fraiche in the center and season with salt and pepper.

    Top with caviar.

    Recipe courtesy of Wolfgang Puck © 2001

    Recipe Summary

    Main Ingredients: yellow finnish potato, creme fraiche

    Course: Appetizer/Starter, Side Dish, Starch, Vegetable

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