Crispy potatoes with creme fraiche and caviar

This dish presents the best of everything: very smooth sauce, crispy potatoes, and fresh caviar. You can prepare the potatoes in advance, baking just until the moment you would take off the foil. And when the guests are ready, bake them until crispy and voila — pleasure in every bite.


  • 400 g new potatoes, washed
  • 20 g melted butter
  • 20 ml of olive oil
  • 2 medium garlic cloves, peeled, finely chopped
  • 1 tsp thyme leaves
  • sea salt to taste
  • freshly-ground black pepper to taste


  • 6 tbsp creme fraiche
  • 1/3 – ½ tsp horseradish (depending on the strength)
  • a tiny bit of orange zest, finely grated
  • 1/2 tsp lemon juice
  • freshly-ground pepper
  • sea salt to taste
  • 4 tsp caviar


Heat the oven to 200°. Slice the potatoes very thinly; its best to do this with a mandolin, but if you don’t have one, use a vegetable peeler. Pat dry and place in a bowl. Mix with butter, olive oil, garlic, thyme, salt, and pepper.

Put muffin papers into a muffin pan. Place the potato slices in a tower shape higher than the paper. Remember, they will flatten out during cooking. Place a sage leaf on top, cover with foil, and bake in the center of the oven for about 55 minutes. Take off the foil and continue cooking until crispy.

While the potatoes are cooking, mix all of the creme ingredients together and place in the fridge.

When the potatoes are ready, put the creme onto four plates. Place the potatoes on top. Top the creme with caviar and serve. Please do not put the caviar on top of the potatoes, as it doesn’t like meeting anything hot.