Boiled potatoes with fish roe
4 servings
40 minutes
Boiled potatoes with fish roe is a dish that combines simplicity and sophistication. Potatoes boiled in their skins retain their natural tenderness and rich flavor, while dried roe adds a delicate salty note to the dish. A light aroma of garlic and the heat of chili pepper enhance the spiciness, while fresh dill refreshes and completes the composition. This dish is perfect for a cozy home dinner or a festive table. Inspired by American cuisine, this recipe embodies a balance between heartiness and delicacy of flavors. Serving hot potatoes with warm roe and butter sauce creates a harmony of textures, making each forkful rich and unforgettable.
1
Wash the potatoes and boil them in their skins.
- Potato: 1 kg
2
Peel and finely chop the garlic.
- Garlic: 2 cloves
3
Chop the chili pepper.
- Chili pepper: 2 pieces
4
Grate the caviar on a fine grater.
- Bottarga (cured fish roe): 150 g
5
Chop the dill finely.
- Dill: 1 bunch
6
Peel the boiled potatoes and place them in the dish you will serve at the table.
- Potato: 1 kg
7
Cover it with a lid to keep it warm.
8
Heat sunflower oil in a pan, lightly fry garlic and chili.
- Sunflower oil: 4 tablespoons
- Garlic: 2 cloves
- Chili pepper: 2 pieces
9
Add a third of the grated caviar, mix it, pour the resulting sauce over the potatoes, and sprinkle with the remaining caviar and dill.
- Bottarga (cured fish roe): 150 g
- Potato: 1 kg
- Dill: 1 bunch
