Potato Rösti, a classic Swiss dish, is the perfect combination of crispy, golden exterior and soft, tender interior. Traditionally eaten for breakfast or as a side dish, this savory treat has become a beloved part of many cuisines worldwide. With a few simple ingredients and a little patience, you can create a delicious potato Rösti that will have everyone reaching for seconds!
Here’s a step-by-step guide to make crispy, golden Rösti that’s sure to impress.
Ingredients:
- 4 medium-sized russet potatoes (peeled and grated)
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil (or more, as needed)
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh herbs (like thyme or parsley) for extra flavor
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and grate them using a coarse grater or a box grater. You can also use a food processor to make the grating process faster.
- Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is key to achieving that crispy texture!
- Season the Potatoes:
- Transfer the dry, grated potatoes into a large mixing bowl. Season with salt and pepper, and mix to combine. If you’d like, you can also add some finely chopped herbs for extra flavor.
- Preheat the Pan:
- Heat a large non-stick skillet or frying pan over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil. Allow the butter to melt and the oil to heat up.
- Cook the Rösti:
- Once the pan is hot, add the grated potato mixture to the pan, pressing it down with a spatula to form a compact, even layer.
- Cook for 6-8 minutes on the first side, until the bottom is golden brown and crispy. Don’t rush this step, as the longer it cooks, the crispier it will be.
- Flip the Rösti carefully. You can either use a large spatula to flip it in sections or slide it onto a plate, then invert the pan and slide the Rösti back into the skillet to cook the other side.
- Add the remaining tablespoon of butter and oil if needed. Cook for another 6-8 minutes on the second side until it’s golden and crisp.
- Serve:
- Once both sides are beautifully crispy and golden, remove the Rösti from the pan and place it on a cutting board or serving plate.
- Slice into wedges, sprinkle with a little extra salt, and serve immediately.
Tips for Perfect Rösti:
- Use starchy potatoes (like russets) for the best texture. Waxy potatoes won’t crisp up as well.
- Don’t skip squeezing out the moisture – the drier the potatoes, the crispier the Rösti.
- For a richer flavor, you can replace some of the butter with duck fat or bacon fat.
- Rösti can be served with a variety of toppings such as sour cream, smoked salmon, or a fried egg for a full meal.
Enjoy your crispy, golden Rösti with a side salad or a protein of your choice for a deliciously satisfying dish!
