Crispy Potato Rösti with Crème Fraîche & Caviar
Crispy Potato Rösti with Crème Fraîche & Caviar
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.
- Author
- DR Delicacy
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
Appetizer
- Cuisine
- European
Ingredients
- 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
- ½ cup crème fraîche
- 1 oz black caviar
- 1 tbsp fresh chives, finely chopped
- Lemon zest, optional
- Flaky sea salt, optional
Directions
- Peel the potatoes and grate the potatoes using the large holes of a box grater.
- 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.
- Add the grated potatoes to a bowl with shallot, egg, flour, kosher salt, and black pepper. Mix until just combined.
- Heat clarified butter, ghee, or oil in a skillet over medium heat.
- Scoop about 2 tablespoons of the potato mixture into the skillet and flatten gently into small rounds.
- Cook for 3–4 minutes per side, or until deeply golden and crispy. Work in batches if needed.
- 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.
- Add a spoonful of crème fraîche to each rösti, then top with caviar, chives, lemon zest, and a pinch of flaky salt if desired.
- Best enjoyed while the rösti are warm and crisp, with the caviar served chilled.
