Swiss
Rösti
A deeply golden Swiss potato cake with a lacy, butter-crisp crust and a steaming, tender center of distinct potato shreds.
4 servings · 20 minutes prep · 40 minutes cook
Ingredients
Potatoes
- 2 lb (about 6 medium potatoes), Use medium potatoes, preferably similar in size, so they par-cook evenly.
- 1½ tsp, Diamond Crystal kosher salt.
For frying
- 3 tbsp, divided, Divide between the two sides of the rösti.
Directions
1. Par-cook and chill the potatoes
- Put the unpeeled yukon gold potatoes in a {{tool:saucepan}} in a single layer and cover them with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce the heat to maintain a steady simmer.
- Cook until a thin {{tool:skewer}} enters the outer portion easily but meets definite resistance at the center, 12–18 minutes depending on size. The potatoes should be partially cooked, not tender throughout; an {{tool:instant-read-thermometer}} inserted into the center should register about 155–165°F (68–74°C).
- Drain immediately in a {{tool:colander}} and leave the potatoes uncovered until dry and cool enough to handle, about 20 minutes. Refrigerate them uncovered until completely cold, then cover and continue chilling for at least 8 hours and up to 24 hours.
2. Grate and season
- Peel the cold yukon gold potatoes with a {{tool:sharp-knife}}. Grate them lengthwise through the large holes of a {{tool:box-grater}}, using long strokes to produce sturdy shreds.
- Spread the grated potatoes on a {{tool:sheet-pan}}. Sprinkle evenly with the kosher salt and toss gently with your fingers, lifting rather than squeezing so the shreds remain distinct. Because the chilled, par-cooked potatoes are relatively dry, do not rinse or wring them.
3. Form the rösti
- Heat a well-seasoned {{tool:10-inch-cast-iron-skillet}} or heavy nonstick skillet over medium heat for 2 minutes. Add 2 tablespoons (28 g) of the clarified butter and swirl to coat the bottom and lower sides.
- Scatter the potatoes evenly into the skillet. With a flexible {{tool:spatula}}, gently press them into a compact cake about ¾ inch thick, filling gaps around the edge. Press firmly enough that the shreds make contact but do not mash them. Tuck in stray pieces to create a neat, slightly domed edge.
4. Brown and flip
- Cook over medium heat for 5 minutes, then reduce the heat to medium-low. Continue cooking, occasionally rotating the skillet for even browning, until the underside is uniformly deep golden and the edges are crisp, 10–14 minutes. After the first 8 minutes, run the {{tool:spatula}} around the edge and shake the pan gently; the cake should move as one piece. If it browns before releasing cleanly, lower the heat and cook for another 2–3 minutes.
- Using {{tool:serving-platters}}, slide the rösti onto one plate, browned side down. Place the second plate upside down over it and, holding both plates firmly together, invert them in one confident motion. The browned side will now face up.
- Add the remaining 1 tablespoon (14 g) of the clarified butter to the skillet and swirl to coat it. Slide the rösti back into the pan with the browned side facing up. Use the {{tool:spatula}} to restore its round shape and press lightly for even contact.
5. Finish and serve
- Cook over medium-low heat until the second side is deep golden and crisp, 8–12 minutes. The center should be steaming hot and tender but still visibly shredded; a {{tool:sharp-knife}} inserted into the middle should meet no firm, raw potato.
- Slide the rösti onto a {{tool:cutting-board}} or warmed platter. Rest for 2 minutes so the crust sets, then cut into wedges and serve immediately.
