French Fries & Caviar Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3-inch to 1/2-inch sticks for classic shoestring-style fries. Rinse the cut potatoes under cold water until water runs clear to remove surface starch. Drain and pat dry thoroughly with clean kitchen towels or paper towels.

Optional cornstarch coating

Whisk cornstarch with cold water to make a thin slurry. Place the dried potato sticks in a large bowl and toss with the cornstarch slurry until lightly and evenly coated. This step yields a crisper exterior. Spread the fries on a tray and let rest for 10 minutes to set the coating.

First fry (blanch)

Heat 1 cup of oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Working in batches so not to overcrowd, fry the potatoes for 4–5 minutes — they should be cooked through but pale and flexible, not browned. Use a slotted spoon to transfer fries to a tray lined with paper towels to drain. Increase heat of main oil to 375°F (190°C) (add remaining oil if needed to reach capacity safely).

Second fry (crisp)

When oil reaches 375°F (190°C), return fries in small batches and fry until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon, drain on fresh paper towels, immediately sprinkle with 1 tsp of fine sea salt and 1/4 tsp freshly ground black pepper while hot, and toss gently. If using melted butter, toss fries briefly with the 1 tsp melted butter for a subtle richness.

Keep cooked fries warm in a 200°F (95°C) oven on a baking sheet in a single layer while finishing remaining batches so they are all hot when served.

In a small mixing bowl combine 1 cup crème fraîche (or sour cream), the finely minced shallot, 1 tsp fresh lemon juice, chopped capers, 2 tbsp snipped chives, 1/2 tsp Dijon mustard, 1/4 tsp black pepper and 1/4 tsp sea salt. Stir until smooth and taste; adjust lemon, salt or mustard to balance acidity and saltiness. Refrigerate the sauce for at least 15 minutes to allow flavors to meld. Reserve about a tablespoon of chives for garnish.

Portion the hot fries into warm serving bowls or a communal platter in a single layer so they stay crisp.

Spoon a dollop (about 1–2 tbsp) of the chilled crème fraîche dipping sauce onto each plate or into small ramekins for individual dipping.

Carefully open the Ossetra caviar container and, using a mother-of-pearl spoon (or non-metal spoon to avoid flavor alteration), place small quenelles or spoonfuls of caviar (about 3–5 g per portion; total 1.75 oz for 2–4 people) directly on top of a few fries or beside the sauce according to your preferred presentation. Avoid overworking the caviar; keep it chilled until plating.

Finish with a light sprinkle of reserved snipped chives and a whisper of lemon zest over the caviar and fries. Serve immediately so fries remain hot and crisp while caviar stays cool.