4 small red bliss potatoes, about 1 to 1-1/2 inches in diameter
1 quart water
1 tablespoon salt
2 tablespoons vegetable oil
Pinch of salt
8 teaspoons sour cream
1 tablespoon fresh chopped chervil or 1 teaspoon dried chervil leaves
1 ounce sevruga or osetra caviar
1. Place potatoes in a medium saucepan; add water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 minutes or until tender. Drain and cool until easy to handle.
2. Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.
3. Place potatoes on cooking grate and grill 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and cool slightly.
4. Spoon 1 teaspoon sour cream into each potato half. Sprinkle with chervil and top with caviar.