Rösti — Print Recipe — The Culinary Codex

A golden, crispy potato cake made from grated potatoes fried in butter until crunchy on the outside and tender within, a beloved alpine side dish.

Instructions

1 Parboil whole potatoes for ten minutes until just beginning to soften but still firm. Cool completely, ideally overnight in the refrigerator.
2 Grate cooled potatoes coarsely using a box grater. Season with salt and pepper, tossing gently to distribute evenly.
3 Melt half the butter in a large non-stick skillet over medium heat. Add grated potatoes and press into an even cake with a spatula.
4 Cook undisturbed for eight minutes until the bottom is deeply golden and crispy. Shake pan occasionally to prevent sticking.
5 Place a plate over the skillet, flip the rösti onto it, add remaining butter to the pan, and slide the rösti back in uncooked side down.
6 Cook another seven minutes until the second side is equally golden. Slide onto a cutting board, cut into wedges, and serve hot.

Did You Know?

The so-called Röstigraben (rösti ditch) is a cultural divide in Switzerland, but in tiny Liechtenstein, everyone agrees that rösti is essential.