Equipment
Ingredients
Potato Base
- 800 g starchy potatoes, peeled
- 5 g fine sea salt
- 1 g black pepper, freshly ground
Frying Fats
- 30 ml neutral oil
- 40 g unsalted butter, divided
Nutrition (per serving)
Method
Peel and coarsely grate the potatoes using a box grater. Transfer the grated potatoes directly into the center of a clean kitchen towel.
Gather the corners of the towel and twist it tightly over the sink to squeeze out as much potato juice as possible. Removing the moisture is crucial for achieving a crispy crust.
Place the dry grated potatoes into a mixing bowl. Add the fine sea salt and black pepper, tossing the mixture thoroughly with your hands to ensure the seasoning is evenly distributed.
Heat the neutral oil and half of the butter in a 20cm skillet over medium heat, allowing the pan surface to reach approximately 175°C/350°F. Swirl the pan to ensure the bottom and lower sides are fully coated in fat.
Add the seasoned potatoes to the hot skillet. Use a spatula to firmly press them down into an even layer, forming a compact, uniform disk.
Cook undisturbed for 10 to 12 minutes. Watch for the edges to shrink slightly from the pan and become deeply golden and crispy.
Remove the skillet from heat. Place a large flat plate upside down over the skillet. Using oven mitts, carefully but swiftly invert the pan to drop the potato cake onto the plate. Return the empty skillet to the heat and melt the remaining butter.
Slide the potato cake off the plate and back into the skillet, keeping the newly exposed raw side down. Cook for another 10 to 12 minutes until the second side is equally golden and the center is tender.
Slide the finished rösti onto a cutting board. Let it rest for 2 minutes to allow the interior starches to set, then slice into wedges and serve immediately.
Chef's Notes
- For the best texture and structural integrity, always choose starchy potatoes like Russet or Maris Piper. Their high starch content acts as the natural glue holding the potato cake together.
- Using a mixture of neutral oil and butter provides the rich flavor of dairy while raising the smoke point. For even better results, use clarified butter or ghee, as the milk solids in standard butter can easily burn during the long pan-frying process.
- Do not rinse the grated potatoes. Rinsing washes away the surface starches that are essential for binding the rösti.
- If you want to prepare this dish ahead of time, you can follow the traditional restaurant method: parboil whole, unpeeled potatoes the day before until barely tender. Chill them overnight in the refrigerator, then peel and grate them cold just before cooking.
Storage
Refrigerator: 3 days — Store in an airtight container. The rösti will lose its crispness when cold.
Freezer: 1 month — Freeze in individual wedges separated by parchment paper.
Reheating: Reheat in a dry skillet over medium heat or in a 200°C/390°F oven for 10 minutes until the exterior becomes crispy again. Avoid microwaving.
