Ingredients
Potatoes
- 2 to 3 medium-sized Russet or Yukon Gold potatoes (460g)
- 8 cups water (for parboiling)
Cooking Fats & Seasoning
- 3 Tablespoons clarified butter or ghee (42g, divided)
- 1 teaspoon salt
Instructions
- Prepping Potatoes: Scrub and wash the potatoes thoroughly without peeling them. Add the potatoes and water to a large pot and cook over medium-high heat until you can pierce the potatoes with a large fork but they still hold their shape, ensuring the peel remains intact and the potatoes are parboiled.
- Cooling and Refrigerating: Drain the hot water carefully and rinse the potatoes under cool water to stop cooking. Place the cooled potatoes in a dry bowl and refrigerate for at least 2 hours or overnight to firm up.
- Grating Potatoes: Peel the chilled potatoes and grate them using the large holes of a box grater. Do not rinse after grating to maintain the texture and prevent browning due to the parboiling.
- Removing Moisture: Using both hands, firmly squeeze the grated potatoes to remove all excess moisture, which is essential to achieve a crispy Rösti.
- Cooking Rösti - First Side: Melt 2 tablespoons of ghee in a skillet over low to medium-low heat. Shape the grated potatoes into a circular cake approximately 6 inches wide and ½ inch thick. Sprinkle the salt evenly over the top and place the rösti in the skillet. Cook undisturbed for about 8 minutes until the edges brown and the cake can slide gently in the pan.
- Flipping Rösti: Use a dinner plate or cutting board and carefully invert the skillet so the rösti lands cooked side up on the plate. Add the remaining 1 tablespoon of ghee to the skillet, then slide the rösti back in to cook the other side. Use a fish spatula or slotted turner to re-shape it if needed.
- Cooking Rösti - Second Side: Cook the other side for 7 to 8 minutes until it turns golden brown and crisp.
- Serving: Slide the Rösti onto a plate or baking rack. Repeat the process for the remaining potatoes. Cut the cooked Rösti into quarters and serve as a crunchy breakfast accompaniment with eggs, or as a side dish with sour cream and chives.
Notes
- Do not skip squeezing out moisture from grated potatoes; this step is crucial for achieving a crispy texture.
- Keep the heat low to medium-low to prevent burning and ensure thorough cooking.
- Using clarified butter or ghee enhances flavor and helps achieve a crisp outside.
- Refrigerating the parboiled potatoes allows better handling and improves texture.
- You can serve Rösti with toppings like sour cream, chives, or fried eggs for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Swiss
- Diet: Vegetarian
