Impress your guests with this gorgeous rösti to top as you please. It’s the perfect crispy and creamy fried potato pancake you’ll want to make for every gathering.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the rösti
●2 1/2 pounds Yukon gold potatoes
●2 1/2 teaspoons kosher salt
●1 teaspoon freshly ground black pepper
●2 tablespoons unsalted butter
●1/4 cup extra virgin olive oil, divided
Ideas for fixings
●2 scallions, white and light green parts thinly sliced
●Fried, poached, or soft boiled eggs
●Crème fraîche, sour cream, or Greek yogurt
●Applesauce
●Smoked salmon
●Sliced avocado
●Thinly sliced ham or prosciutto
●Grated gruyere or other firm cheese
●Goat cheese, feta, or other soft cheese
●Minced fresh chives, dill, basil, parsley, or mint
●Cooked and crumbled bacon
●Sauerkraut, pickled vegetables, cornichons, or kimchi
●Bratwursts or breakfast sausages
●Hot sauce, Sriracha, or chili crisp
Method
1.Cook the potatoes:
In a medium saucepan, add the potatoes and cover by 1/2 inch with water. Bring to a boil over high heat and cook until you can slide a paring knife into the center with some resistance, but no crunchiness. This will take about 9 minutes from when the water begins to boil; the cook time depend on the size of the potatoes.
Drain the potatoes into a colander set in the sink, place them in a large bowl, and refrigerate until cool enough to handle. You can speed this up by chilling in the freezer, but keep a close watch, since you don’t want them to freeze. You can do this step a day ahead.
2.Grate the potatoes:
Grate the potatoes right into the bowl using the large holes of a box grater. The peel will slough off as you go and can be discarded. Gently toss with salt and black pepper.
3.Cook the rösti:
Heat a 10-inch cast iron or non-stick skillet over medium-high heat. If you don’t have a skillet of this size, don’t worry. Your rösti will either be a little bigger or a little smaller. That’s okay!
Add 1 tablespoon butter and 2 tablespoons olive oil. When the butter melts and the fat spatters vigorously when you flick water into the pan, it’s ready.
Use your hands to evenly distribute the potatoes across the surface of the skillet. Use the back of a spatula to press the potatoes down firmly. Nudge the edges inward so it’s just a touch away from the side of the skillet. Drizzle about 1 tablespoon of olive oil around the circumference of the rösti. These steps will help the rösti hold together and release from the skillet when flipped.
Brown the rösti until the bottom is golden brown, 6 to 8 minutes. Use the spatula to gently take a peek underneath to see if it’s nice and brown. Press the rosti firmly across the top and around the edges again. It should look like a large, tidy disk.
4.Flip the rösti:
Find a plate that is about the size of the rösti. Rub a little olive oil to coat the surface of the plate and lay it face down on top of the rösti. Hold the plate in place as you lift and flip the skillet, inverting the rösti onto the plate.
Return the skillet to the stove still over medium-high heat. Add the remaining 1 tablespoon each of butter and oil. When it’s melted and hot, carefully slide the rösti back into the skillet. Press it back into place with the spatula if needed. Continue to cook until golden brown on the second side, another 6 to 8 minutes. Remove from heat. Scatter the scallions over the top.
5.Serve:
To serve, set the skillet on the table with the fixings on the side. Cut the rösti into wedges and use a spatula to transfer it onto serving plates. Invite each diner to pick and choose their favorite fixings to top their rösti.
Leftovers can be refrigerated, wrapped in foil or stashed in a storage container, for 1 or 2 days. Reheat it in a lightly greased skillet over medium-high heat until warm and crispy.
To freeze, wrap the rösti in foil and then place it in a freezer bag for up to 1 month. To reheat, unwrap the frozen rösti, set it on a sheet pan, and put it straight into a 400°F oven until hot and crispy, about 15 minutes.