Potatoes are a natural sidekick to steak. I like to partner my steaks with either french fries (shoestring preferred) or luxuriously creamy and butter mashed potatoes. I’ve found a take on both of these potato variations that suits my steaks quite nicely. I’m serving a fresh batch of crispy potato latkes with creme fraiche and fish roe to elevate the potato side into something worthy of an elegant steakhouse meal.

Latkes are fried potato pancakes made with five simple ingredients: potatoes, onions, panko bread crumbs, and salt. The key to a successful latke is to squeeze the natural water from the shredded potatoes and onions. Releasing this moisture helps the latkes stay crisp on the outside as they fry. Too much water creates more steam and we don’t want a soggy latke. This is a necessary step to get ideal eternal crispness and internal softness.

As good as a fried potato is on its own, it gains a little something when you add a sauce, and creme fraiche is a simple creamy dressing that suits the fried potatoes quite nicely. That creaminess is made even richer by adding fresh chives and fish roe. The roe you can skip if you’re not a fan of the texture, but I love the pop of brininess that the roe adds to the flavor. And I like the aesthetic element it provides. Anytime there’s a dollop of fish roe, there’s something extra special about what is being served.

The humble potato never ceases to amaze me with its ability to be transformed from a rustic root vegetable to a refined and elegant side dish. My steakhouse menu is coming together quite nicely and these crispy potato latkes play a very important role! Steak and potatoes are a natural pair and this is one more case where they combine to make a beautiful meal.

Crispy Potato Latkes with Creme Fraiche and Roe are best enjoyed with Dry-Aged NY Strip Steak, Iceberg Wedge Salad, Oysters Rockefeller, and Levain Cookies.