Rosti w Caviar Beurre Blanc

A golden, crispy potato rösti topped with a caviar beurre blanc. The potatoes bake at 425°F, then get flipped and finished in the pan until deep golden brown.

Why You'll Love This Recipe

The beurre blanc is a classic reduction of wine, vinegar, and shallots, finished with butter whisked in a few cubes at a time, then crème fraîche, caviar, and chives folded in gently at the end.

Tips and Tricks

• Clarified butter gives a more even, golden crisp on the rösti.
• Keep the beurre blanc warm. Don't let it cool and break.
• Prep your matchstick potatoes right before cooking to prevent browning.

Variations

• Herb-infused rösti with rosemary or thyme
• Use tobiko or trout roe for a different texture
• Top with a poached egg for brunch

Substitutions

• Sour cream or heavy cream for crème fraîche
• Yukon Gold potatoes instead of russets
• Lemon zest instead of lemon juice

Best served with

• Sparkling wine or Champagne
• Lightly steamed asparagus
• Arugula or frisée salad
• Smoked salmon or seafood platter

How to Store Leftovers

Store rösti wrapped and refrigerated up to 2 days. Reheat in a hot pan for crispy edges. Beurre blanc is best fresh but can be reheated low and slow to avoid breaking.

Common Questions

Rosti w/ Caviar Beurre Blanc

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A golden, crispy potato rösti topped with a luxurious caviar beurre blanc. This dish blends rustic texture with high-end flavor in every single bite.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Appetizer, Main Course

Cuisine: French, Modern American, Swiss

Ingredients Equipment Method Notes

Ingredients

  

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For the rösti:

• 2 large russet potatoes
• 2 tablespoon olive oil
• 1 tablespoon salt
• 1 tablespoon butter
• 15 grams caviar

For the beurre blanc:

• 1 cup dry white wine
• ¼ cup white wine vinegar
• ¼ cup crème fraîche
• ¼ cup shallot finely chopped
• 1 cup unsalted butter cut into small cubes
• Salt and white pepper to taste
• Lemon juice to taste
• 3 tablespoon caviar
• 1 tablespoon chives finely chopped

Equipment

• Mandoline slicer
• Fine mesh strainer (optional for beurre blanc)
• Small saucepan
• Non-stick or cast iron sauté pan (8-inch)

Method

 

Rösti:

1. Preheat oven to 425°F.
2. Wash and mandoline the potatoes into matchsticks. Rinse under cold water to remove excess starch and keep bright white. Drain thoroughly and season with salt.
3. Heat a non-stick or cast iron pan over medium-high heat until lightly smoking. Add olive oil, then evenly spread the potatoes into the pan.
4. Transfer pan to oven and bake for 15 minutes.
5. Remove from oven, add butter, gently loosen rösti from pan and flip. Cook another 10 minutes or until deep golden brown.
6. Let rest for 5 minutes before slicing and plating.

Caviar Beurre Blanc:

1. In a small saucepan, combine white wine, white wine vinegar, and shallots. Simmer and reduce to about 2 tbsp.
2. Lower heat and whisk in butter, a few cubes at a time, making sure each batch melts before adding more.
3. Whisk in crème fraîche, season with salt, white pepper, and lemon juice. The crème fraîche is what makes this hold. A classic beurre blanc has none, which is why it splits the moment you take your eye off it.
4. Gently fold in caviar and chives, being careful not to overmix.
5. Serve warm over slices of crispy rösti.
6. Spoon the beurre blanc over the rosti slices, then top each one with the reserved caviar, cold and straight from the tin. It goes on last so the beads stay whole against the warm sauce.

Notes

Storage: The rösti loses its crackle fast, if you have leftovers, reheat in a hot oven or air fryer to bring the crisp back rather than the microwave. Beurre blanc is a make-it-now sauce, it will break if refrigerated and reheated; if you must save some, rewarm it very gently over low heat, whisking constantly, and add the caviar only right before serving.

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