Ingredients
FOR THE CRÈME FRAÎCHE
Heavy cream: 250 ml
Fresh buttermilk: 60 ml
Crème fraîche (for the flavored mixture): 30 ml
Fresh lemon juice: 15 ml
Fresh chives: 1 tbsp (chopped)
Freshly ground white pepper: 1 pinch
FOR THE ROSTI
Medium Russet potatoes: 2
Neutral oil for frying (canola or peanut): 250 ml
When Chef Ken Frank studied in France, his friend’s mother cooked a version of this Savoyard peasant dish every day at lunchtime. “It’s the kind of thing you can eat until you're sick and still want more,” he says. The dish became one of the reasons he learned to cook French food. “About three months before I was scheduled to go home, I realized I would starve in America because I had become addicted to French food,” he says. His preferred caviar for the rosti is Regis Ova Ossetra.
How to make Rosti Potatoes with Caviar
01.
Make the Crème Fraîche
- Stir together the heavy cream and buttermilk in a clean jar.
- Cover loosely and let sit at room temperature for 8 hours.
- Refrigerate overnight so it can thicken.
- The crème fraîche will keep in the refrigerator for up to 2 weeks.
02.
Flavor the Crème Fraîche
- Two hours before serving, combine 30 ml crème fraîche with the lemon juice, chives, and white pepper in a small bowl.
- Let the mixture rest at room temperature for 2 hours so it can rethicken.
03.
Prepare the Potatoes
- Scrub the potatoes and leave the skins on.
- Grate them on the coarsest side of a cheese grater.
- Immediately form the shredded potatoes into 4 loose patties about 1.5 cm thick.
- Do not press them or they will become dense.
- Work quickly to prevent the potatoes from discoloring.
04.
Fry the Rosti
- Heat 1 cm of neutral oil in a sauté pan over moderate heat until a test shred of potato sizzles.
- Slide the patties into the pan using a spatula.
- Fry until golden brown on both sides, about 2 to 2.5 minutes per side.
- Transfer to a paper towel to drain.
05.
Assemble and Serve
- Top each warm potato patty with a spoonful of the flavored crème fraîche.
- Add caviar to taste and serve immediately.
