Potato Pavé with CYK Caviar

Potato Pavé with CYK Caviar

This potato dish is a labor of love but so worth it—the slow baking makes the potatoes silky and tender, and pressing them overnight creates perfect layers ready for a crisp pan-fry. Topped with crème fraîche and luxurious CYK Golden Ossetra Caviar, it’s a real showstopper as a party appetizer.

Ingredients:

(Serves 4)

  • 4–5 large russet potatoes, peeled
  • Duck fat or clarified butter (enough to coat potatoes, about ¼ cup)
  • Salt & freshly ground black pepper
  • A few sprigs fresh thyme
  • Neutral oil for frying (like grapeseed or avocado)
  • Crème fraîche, for serving
  • CYK Golden Ossetra Caviar

Play by Play:

  1. Preheat oven to 300°F.
  2. Using a mandolin, slice peeled potatoes paper-thin (thinnest setting).
  3. Toss the potato slices with duck fat or clarified butter, salt, pepper, and thyme.
  4. Line a small rectangular or square baking dish with parchment paper. Layer the potatoes, pressing down firmly after each layer to pack tightly. Cover the dish.
  5. Bake for 3 hours until tender.
  6. Remove from oven, place cans or tins on top to weigh down the potato stack (stacking two dishes with cans on top works well). Refrigerate overnight.
  7. The next day, cut the potato stack into cubes, trimming edges for clean lines.
  8. Heat oil over medium-low, testing temperature with trimmed potato pieces—they should crisp gently without burning. Fry cubes until golden and crispy. (You can freeze cubes before frying if you want to prep ahead.)
  9. Serve topped with a dollop of crème fraîche and a spoonful of CYK Golden Ossetra Caviar.

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