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Roasted Yukon Gold Potatoes With Crème Fraîche and Iranian Osetra CaviarFrom chef and author Wolfgang Puck February 27, 2004 
Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.Ingredients Directions Preheat oven to 350° F. Wash and dry potatoes. Wrap individually with aluminum foil. Place on baking sheet and bake for 1 hour. Remove potatoes from oven. Score and pinch each potato. Dollop with a little bit of the crème fraîche and osetra caviar. Yield: Serves 12 Crème Fraîche Ingredients Directions 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. Recipe courtesy Wolfgang Puck, 2004
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