Rösti

🧂 Ingredients

• 600 g Potatoes(Waxy potato varieties like Yukon Gold or Desiree are best as they hold their shape well when grated and fried. Avoid starchy potatoes like Russets.)
• 60 g Butter(Unsalted butter is preferred. Clarified butter (ghee) is ideal for preventing burning and achieving a crispier crust.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Black pepper(Freshly ground is recommended, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: If using fresh potatoes, parboil them in salted boiling water for about 8-10 minutes until they are just tender but still firm (al dente). Drain thoroughly and let them cool completely. Chilling them in the refrigerator for at least 30 minutes, or ideally overnight, makes them much easier to grate and prevents them from becoming mushy. If using leftover cooked potatoes, ensure they are cold.

   ⏱️ 10 minutes cooking + 30 minutes cooling (or use pre-cooked/chilled)
2. 2

   Grate the potatoes: Using the large holes of a box grater, coarsely grate the cooled potatoes. Place the grated potato in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for achieving a crispy Rösti.

   ⏱️ 10 minutes
3. 3

   Season the potatoes: Transfer the squeezed grated potatoes to a bowl. Season generously with salt and freshly ground black pepper. Gently toss to combine, being careful not to overmix or mash the potatoes.

   ⏱️ 2 minutes
4. 4

   Heat the skillet: Place a large, non-stick or cast-iron skillet over medium heat. Add about half of the butter (30g) to the skillet and let it melt and sizzle. Ensure the butter coats the bottom of the pan evenly.

   ⏱️ 3 minutes
5. 5

   Form and cook the Rösti: Add the seasoned grated potatoes to the hot skillet. Spread them evenly into a compact pancake, about 1.5-2 cm (approx. 3/4 inch) thick. You can gently press down with a spatula, but avoid compacting it too tightly, as this can make it dense. Cook undisturbed for about 10-15 minutes, or until the underside is deeply golden brown and crispy. You can lift an edge with a spatula to check the color.

   ⏱️ 10-15 minutes
6. 6

   Flip and finish cooking: To flip the Rösti, slide a large spatula underneath it. You can either carefully flip it directly onto a plate and then slide it back into the skillet, or use a large plate or lid to invert the pan. Add the remaining butter (30g) to the skillet. Cook the second side for another 10-15 minutes, until golden brown and cooked through. The potato should be tender in the center.

   ⏱️ 10-15 minutes
7. 7

   Serve: Slide the finished Rösti onto a serving plate. Cut into wedges and serve immediately. It's delicious on its own or as a side dish.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the crispiest result, ensure potatoes are very dry after grating.
• ✓Don't overcrowd the pan if making larger portions; cook in batches if necessary.
• ✓Using clarified butter (ghee) helps prevent the butter solids from burning and allows for a higher cooking temperature, resulting in a crispier Rösti.
• ✓A well-seasoned cast-iron skillet provides excellent heat retention and promotes even browning.
• ✓The flip can be tricky; using a plate slightly larger than the skillet can make it easier to invert the Rösti.

🔄 Variations

• Add finely chopped crispy bacon (Speck) or pancetta to the grated potatoes before frying.
• Sprinkle grated cheese (like Gruyère or Emmental) over the Rösti during the last few minutes of cooking on the second side, allowing it to melt.
• Serve topped with a fried egg, smoked salmon, or sour cream.

🥗 Nutrition

Per serving