Rösti
By Culiora
A classic Swiss dish made from grated potatoes, often pan-fried until golden brown and crispy. It's a versatile side dish or a simple main course.
- Servings: 4
- Prep time: 10 min
- Cook time: 40 min
- Total time: 50 min
Ingredients
- 1 kg Potatoes (starchy, like Russet or King Edward)
- 50 g Butter
- 2 tbsp Vegetable Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
- Boil the potatoes in their skins for about 10-15 minutes until they are partially cooked but still firm in the center. Drain, let cool slightly, then peel and refrigerate for at least 2 hours, or preferably overnight. Alternatively, use raw potatoes, peeling and grating them directly.
- Once cooled, grate the potatoes using a coarse grater.
- In a large non-stick skillet (preferably cast iron), melt butter and oil over medium-high heat.
- Add the grated potatoes to the skillet, spreading them evenly and pressing them down to form a flat cake. Season generously with salt and pepper.
- Cook for 15-20 minutes on one side until a deep golden-brown crust forms. Do not stir frequently; allow the crust to develop.
- Carefully invert the rösti onto a plate, then slide it back into the pan (uncooked side down) to cook the other side. Alternatively, use another skillet to flip it.
- Cook for another 15-20 minutes, or until the second side is also golden brown and crispy, and the potatoes are tender throughout.
- Slide the rösti onto a cutting board, cut into wedges, and serve hot.