Try this creamy and crispy rösti potato, bejeweled with trout roe, crème fraîche, and sprinkles of chives and dill, by Joey Hilty of Lawrenceville’s The Vandal. Check out his full TABLE Magazine Recipe Book 2020 menu here.

Ingredients

3 1/2 lb (about 10) Yukon gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
1/4 cup clarified butter (for potatoes)

For garnish:
Crème fraîche
Chopped dill
Chopped chives
Trout roe

Instructions

Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.

Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in pan evenly; press down with a spatula to flatten cake. Cook until the bottom is golden and turning crisp, about 18 minutes.

Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.

Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve with a dollop of crème fraîche, a spoonful of trout roe, and as much herbage as possible