Pressed Potatoes, Estate Dairy Crème Fraiche & Caviar
Published on: August 8, 2025
These pressed potatoes are an indulgent take on a humble ingredient, elevated with layers of butter, parmesan, and a crisp golden finish. Topped with silky Estate Dairy crème fraîche, a spoonful of caviar, and finely chopped chives, they make an elegant starter or impressive side. For entertaining, the potatoes can also be sliced into smaller bite-sized squares before frying, the perfect base for a luxurious canapé that’s both crisp and creamy in every mouthful.
- 8 large potatoes (Peeled in Cold Water)
- 150g Unsalted Butter (Melted)
- 60g Parmesan (finely Grated)
- 100g Full-fat Crème Fraîche (we use Estate Diary) 1 x Jar Caviar
- Small Bunch Chives (Finely chopped)
- Pre-heat your oven to 160ºC. Line the baking tray with baking paper & brush with melted butter.
- Thinly slice the potatoes using a mandolin or very sharp knife, & layer up evenly in the baking dish. Brush each layer with butter & season every second layer with salt & finely grated parmesan. Continue until all the potatoes are used up. Cover with a piece of baking paper & foil and bake in the oven for 1 – 1 1⁄2 hours.
- Once you can push a knife through the layers easily, remove the foil & place a dish of a similar size on top and weigh down with tins or a large bottle of olive oil & allow to cool naturally for about an hour before putting in the fridge, preferably overnight.
- Turn the potatoes out of the dish onto a chopping board & cut into 6 pieces, either measure with a ruler or cut more rustic pieces (when they are crispy & fried both look amazing & equally delicious).
- Shallow fry the potatoes on each side until golden & crispy, then transfer to a tray. These can be done in advance & then just re-heated in the oven at 180ºC fan for 10 minutes.
- To serve, spoon the crème fraîche & caviar on top, sprinkle with chives & some more Maldon sea salt.
