Pommes Paillasson* Recipe
Recipe information
Make Pommes Paillasson* in just 50m. Citrus Crème Fraîche, Royal Daurenki Caviar
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Ingredients
BAR BITES
BAR BITES
1. Roast the potatoes
Preheat oven to 425°F (220°C). Rinse and dry the baby potatoes. Toss them in olive oil with sea salt and black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning once halfway, until the skins are crisp and centers are tender. If using butter, add it halfway through roasting for extra richness.
2. Prepare citrus crème fraîche
While potatoes roast, in a small bowl whisk together the citrus crème fraîche, lemon zest, and lemon juice. Season with a pinch of salt if desired. Chill briefly if you prefer a cooler sauce.
3. Finish and plate
Remove potatoes from oven and transfer to a warm serving platter. Dollop or drizzle the citrus crème fraîche over the potatoes. Top with 2 tablespoons of Royal Daurenki caviar. Garnish with chopped chives and a light pinch of additional lemon zest for brightness.
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