Swiss · Side · Medium
Rosti
Switzerland's golden potato cake: grated potatoes pressed into a crisp, buttery disc with a creamy center.
The whole recipe in 60 seconds
Rosti, in 5 ideas
- Parboiling and chilling overnight is the traditional method and gives the best texture
- Waxy potatoes hold together; russets fall apart
- Do not stir or fuss; let the crust develop undisturbed
- The plate flip is the classic technique; commit and go quickly
- Add cheese in the middle for a molten center
What you need
Ingredients
- 2 lbs waxy potatoes
- 4 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Gruyere (optional)
How to make it
Directions
- Boil the potatoes in their skins until just tender, about 20 minutes. Chill overnight in the fridge.
- Peel and grate coarsely on a box grater.
- Season with salt and pepper and toss gently.
- Melt half the butter in a heavy skillet over medium heat. Press the potatoes into an even cake.
- Cook 10 to 12 minutes until deep golden and crisp underneath.
- Place a plate over the skillet, flip, add the remaining butter, and slide the rosti back in to crisp the other side, 10 minutes more.
Money saver. Make it with leftover boiled potatoes; this dish was invented to use them up.