Crispy Potato Rosti with Caviar and Sour Cream
Ingredients
- 400 g russet potatoes (about 14 oz)
- 160 ml vegetable oil for frying (about 2/3 cup)
- 2 tsp salt (about 10 g)
- 1 tsp black pepper (about 2 g)
- 120 ml sour cream (about 1/2 cup)
- 30 g caviar (about 2 tbsp)
- 1 small red onion, finely chopped
- 2 tbsp fresh chives, chopped
Instructions
1. Peel and wash the potatoes
2. Grate them coarsely using a box grater
3. Season with salt and pepper
4. Heat the oil in a large skillet over medium-high heat
5. Scoop the grated potatoes into the skillet with a spoon, spreading them out thinly to form small rounds
6. Pan-fry the potato rösti until golden brown on both sides, about 3 to 4 minutes per side
7. Transfer the rösti to a baking sheet lined with parchment paper
8. Just before serving, place the baking sheet in the oven at 250°C (482°F) for a few minutes to crisp up the rösti slightly
9. Let them cool slightly
10. Place the rösti on a plate, dollop with sour cream, sprinkle with caviar, and top with chopped red onion and chives
11. Serve immediately and enjoy!
Tools
- Frying pan
- Box grater
- Spoon
- Baking sheet
- Parchment paper
- Oven
- Plate
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