Directions
- 1Melt butter in a small pot.
- 2Separate the milk solids with a spoon and add garlic, thyme and rosemary.
- 3Let it chill aside.
- 4Prepare the potatoes. Peel and slice them.
- 5Brush a bread tin with butter and line it with parchment paper.
- 6Strain the butter mixture and season with salt.
- 7Cover each potato slice in the butter and stack in the tin.
- 8Bake for an hour.
- 9Put some weight on the potatoes and refrigerate overnight.
- 10Take out the potatoes, cut off the edges and cut the rest into little rectangles.
- 11Deep fry until golden brown and crispy.
- 12Make a dill and creme fraiche mixture. Use it to top the potatoes. Finish with caviar.
Ingredients
- 2 sticks butter
- 1 milk solids
- 4 cloves garlic
- 1 handful thyme
- 1 handful rosemary
- 4 potatoes
- 1 pinch salt
- 1 handful dill
- 1 small bowl creme fraiche
- 1 small tin caviar
Equipment
small potspoonknifemandoline slicerbread tinparchment paperovenstrainerbowlpaper towelssmall bowlplate
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