Crispy Potato Rösti with Sour Cream and Caviar
If you think caviar demands champagne and white tablecloths, try a hot, crispy rösti with cold sour cream and a proper spoonful of caviar. The contrast of crispy, creamy and salty is hard to beat. At our house, this is what we eat on New Year's Eve.
Ingredients for 4 small rösti
- 500 g waxy potatoes
- 1 tsp salt
- clarified butter for frying
- 150 g sour cream or crème fraîche
- 50 g caviar – a robust Osietra works particularly well here
How it's done
Peel the raw potatoes and grate them coarsely. Now the step almost everyone skips: squeeze the grated potatoes firmly in a clean tea towel. The drier the mixture, the crispier the rösti. Only salt afterwards, or the salt draws the water right back out.
Heat clarified butter in a pan, shape small rösti, press them flat and fry over medium heat for four to five minutes per side until golden brown. Drain briefly on kitchen paper.
Serve the rösti warm with a spoonful of sour cream, and add the caviar only at the table. It stays cool and the pearls keep their bite.
Our tip
Keep the rösti deliberately small, two to three bites. Larger ones go soft in the middle, and then you lose exactly the contrast this dish is about.
