Crispy Potato Rösti with Crème Fraîche & Caviar

Golden and crisp on the outside with a tender center, potato rösti is one of our favorite ways to serve caviar in the summer. Topped with cool crème fraîche, fresh chives, and a spoonful of caviar, this dish balances texture, temperature, and richness in every bite.

Whether served as a passed appetizer, brunch centerpiece, or alongside champagne on a warm evening, rösti offers an elegant yet approachable base for caviar. The contrast of crispy potato with chilled crème fraîche and buttery caviar pearls makes this a timeless pairing that feels equally luxurious and effortless.

Crispy Potato Rösti with Crème Fraîche & Caviar

DR Delicacy

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Calories

357

Cuisine

European

Category

Appetizer

Golden crispy potato rösti topped with crème fraîche, fresh chives, and caviar—an elegant summer appetizer perfect for entertaining, brunch, or caviar service at home.

Crispy Potato Rösti with Crème Fraîche & Caviar

Ingredients

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    • 2 large russet potatoes, peeled

    • 1 small shallot, finely grated or minced

    • 1 large egg

    • 2 tbsp all-purpose flour

    • ½ tsp kosher salt

    • ¼ tsp freshly cracked black pepper

    • 3 tbsp clarified butter, ghee, or neutral oil, for frying

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    • ½ cup crème fraîche

    • 1 oz black caviar

    • 1 tbsp fresh chives, finely chopped

    • Lemon zest, optional

    • Flaky sea salt, optional

    Directions

    1. Peel the potatoes and grate the potatoes using the large holes of a box grater.

    2. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This helps the rösti get crisp.

    3. Add the grated potatoes to a bowl with shallot, egg, flour, kosher salt, and black pepper. Mix until just combined.

    4. Heat clarified butter, ghee, or oil in a skillet over medium heat.

    5. Scoop about 2 tablespoons of the potato mixture into the skillet and flatten gently into small rounds.

    6. Cook for 3–4 minutes per side, or until deeply golden and crispy. Work in batches if needed.

    7. Transfer the rösti to a paper towel-lined plate or wire rack. Let cool for 2–3 minutes so the crème fraîche does not melt immediately.

    8. Add a spoonful of crème fraîche to each rösti, then top with caviar, chives, lemon zest, and a pinch of flaky salt if desired.

    9. Best enjoyed while the rösti are warm and crisp, with the caviar served chilled.
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