Recipe Featured by Aliza Sokolow - Author, This Is What I Eat (@alizajsokolow)
Crispy Potato Rösti with ROE Caviar
- 3 medium yukon gold potatoes (you can leave them unpeeled if you like)
- 4 tablespoons of ghee (clarified butter)
- 1 teaspoon of salt (or to taste)
- Freshly cracked black pepper
- ROE Caviar (tin size to your liking)
- Crème Fraîche
DIRECTIONS:
- Peel, grate or spiralize the potatoes on the core side.
- Add salt & pepper - let them hang out for 5 minutes.
- Then, very important, squeeze out all the extra water.
- Add about 1-2 tablespoons of melted ghee to the potatoes.
- Lightly fluff them with your hands.
- Heat half of the remaining ghee in the pan over medium heat.
- Add all the potatoes and press them down very gently with a spatula.
- Cook 10-12 minutes until the edges are golden.
- Place a place over the plan, flip confidently, then add the remaining ghee and slide the rösti back in to cook the other side for another 10 minutes.
- Once crispy on both sides - slice, serve with ROE caviar and crème fraîche. Enjoy!