Crispy, golden mini potato cakes made from shredded potatoes, pan-fried to perfection, and topped with a dollop of sour cream and a touch of caviar — a simple yet sophisticated appetizer.
Grate the peeled potatoes using a coarse grater.
Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible — this ensures crispness.
Transfer to a bowl and toss with grated shallot, flour, egg, salt, and pepper until combined.
Scoop about 1 tablespoon of the potato mixture and shape it into small, flat discs (about 2 inches wide).
Place on a tray or parchment-lined baking sheet while forming the rest.
Heat butter or oil in a large skillet over medium heat.
Add rösti in batches — don’t overcrowd the pan.
Fry 2–3 minutes per side, until crisp and golden brown.
Transfer to a paper towel-lined tray to drain excess oil.
Arrange warm rösti on a serving platter.
Top each with a small dollop of sour cream or crème fraîche.
Add a ½ teaspoon of caviar on top of the sour cream.
Sprinkle lightly with chopped chives for a pop of color.
Serve immediately while the rösti are warm and crisp.
Pair with Champagne, Prosecco, or chilled vodka for an elegant winter aperitif.
Add small lemon wedges to the platter for those who like a touch of acidity.
Make-ahead: Cook rösti ahead of time, then reheat in a 375°F (190°C) oven for 8–10 minutes to crisp up before topping.
Cheese lovers: Add a touch of grated Gruyère or Parmesan into the potato mix for extra flavor.
Budget-friendly: Replace caviar with smoked salmon pieces or a dollop of caramelized onion jam.
Dietary note: Use crème fraîche instead of sour cream for a thicker, less tangy base that holds up better under the heat.
6 servings