Classic Rösti Potatoes
The national culinary icon of Switzerland: parboiled waxy potatoes coarsely grated and pan-fried slowly in clarified butter until forming a shatteringly crisp, deep golden crust on both sides with a tender, buttery interior.
Ingredients
- • 900g firm waxy Swiss potatoes, boiled in skins the day before and refrigerated
- • 50g clarified butter (Bratbutter / Butterschmalz)
- • 1 tsp fine sea salt
- • 2 tbsp cold water or milk for steaming
- • Freshly cracked black pepper
Preparation Steps
Peel the chilled pre-boiled potatoes. Grate them coarsely on a rösti grater (Röstiraffel) into long, thick ribbons into a large bowl. Sprinkle with salt and pepper, tossing lightly without mashing.
Melt half the clarified butter in a 24cm heavy cast-iron or non-stick frying pan over medium heat. Add the grated potatoes, pressing gently with a spatula into a flat, compact cake. Fry over medium heat for 12 to 15 minutes until a deep golden, crunchy crust forms on the bottom.
Place a flat plate over the pan and swiftly invert the rösti onto the plate. Melt the remaining butter in the pan, then slide the rösti back in, uncooked side down.
Drizzle a spoonful of water around the edges to create steam, then fry uncovered for another 10 to 12 minutes until the second side is equally crunchy, golden, and browned. Slide onto a warm wooden board and cut into wedges.