Potato rösti
Potato Rösti is also known as a swiss potato cake made with parboiled shredded potatoes. With only three ingredients, this easy to make potato rösti results in a buttery, golden cake with a tender center and crisp edges. Perfect for breakfast, brunch, or a simple side dish. This favorite dish of Switzerland will quickly become yours as well.
Servings: 4 to 5 ones
Ingredients
- 2 to 3 medium-sized Russet or Yukon Gold potatoes 460g
- 3 Tablespoons clarified butter or ghee divided (42g)
- 1 teaspoon salt
- 8 cups water for parboiling
Instructions
Prepping Potatoes:
- Scrub and wash potatoes. Do not peel.
- Add water and potatoes to a large pot to your stove top. Over medium-high heat, cook until you can pierce with a large fork, but the potatoes are still firm and not falling apart. The peel should still be intact. The potatoes are not cooked fully throughout like mashed potatoes.
- Carefully drain hot water and run cool water on the potatoes to help cool.
- Place potatoes in a dry bowl and refrigerate for at least 2 hours or overnight.
- Peel potatoes and grate on a box grater on the large grate holes. Do not wash potatoes once peeled. Because the potatoes are parboiled they should not brown once peeled.
- Once shredded, pick up potatoes with both hands and squeeze out any moisture left in the potatoes. Even if there is very little liquid, do not skip this step.
Cooking Rösti:
- Melt 2 tablespoons of ghee in your skillet over low to medium-low heat.
- Shape potatoes into a circle for your skillet, about 6 inches wide and ½ inch thick. Sprinkle salt over the top.
- Add potato rösti round into the skillet. Allow to cook for about 8 minutes undisturbed. Try not to touch too much with your spatula and do not raise the heat. You should be able to shake the pan gently and the potato rösti should slide back and forth.
- Once the edges start to brown on the bottom, it’s time to turn it on to the other side. Avoid flipping like a pancake.
- Use either a dinner plate or cutting board. Carefully place it on top of your skillet and turn the skillet over so the rösti is now on your board cooked side up.
- Add the remaining 1 tablespoon of ghee and slide the rösti back into your skillet to cook the other side. Use a fish spatula or slotted turner to shape the rösti into a circle if any stray potatoes have escaped.
- The second side should take about 7 to 8 minutes, cook until golden and crisp.
- Slide off onto a plate or a baking rack. Repeat cooking with a second swiss potato cake.
- Cut into quarters to serve. It should have a yummy crunch.
- Serve as breakfast with an egg or as a side dish or app with sour cream and chives.
Notes
- Use a smaller skillet to have more control over the skillet and inverting onto the cutting board.
- The cutting board or plate should be larger than the skillet.
- It is recommended not to use the shredding blade on the food processor as it makes the potato slices too thin and watery.
- This recipe is easily doubled or tripled.
- An easy make-ahead recipe. Parboil and grate the potatoes and store in a resealable bag until you’re ready to cook for up to 2 days.
- Do not wash the potatoes after they are shredded. It will wash the starch off the potatoes and they may have trouble holding shape when cooked.
