Up the Creek

We're just over here elevating potatoes. Salt-baking takes the humble potato to the next level, and then caviar takes it to the top of the mountain. The salt crust locks in heat and moisture, giving your spuds a soft, fluffy texture with a hint of flavor. Top with a generous scoop of our buttery Osetra caviar, and you've got a dish that’s extra lux. We love russets, but Yukon golds work too—just bake ’em for about an hour. Pro tip: make sure your potatoes are about the same size so they cook evenly!

A holiday classic fit for a festive party. Warm, savory, salty and rich as a Rockefeller. Try this recipe as an alternative to raw oysters on the half shell.