Using a melon baller, carefully hollow out the center of each potato half, creating small bowls with sides about 1/4 inch thick.

Strip away part of the peel lengthwise, leaving two red strips down the side of each potato half.

You can verify that these are fungus gnats by slightly pushing a potato half, cut side down, into the soil.

Spoon 1/2 rounded teaspoon sour cream mixture onto each potato half; top with 1 4 teaspoon caviar.

When potatoes are tender, remove one potato half and 1/4 cup of liquid from the pot and set aside for the rouille.

Split each in half and trim off and discard a small portion of the end of each potato half.

Another welcome touch was the bowl of roasted new potato halves, carrots and sugar snaps served at each table.

Place remaining potato halves and any unused slices in saucepan, and cover with salted water.

To serve, on each of four plates place a piece of leek with a potato half on each side.

I thought it only gracious to sample something else so I selected a potato half and popped it in my mouth.