A delicious Swiss potato dish with only four ingredients, Coarsely grated potatoes, butter, salt, and pepper. The perfect contrast of a golden brown, crispy crust and the delicate creamy soft interior of the Potatoes Rösti elevates the dish beyond the average potato recipe.
Best way to Shred the Potatoes for Potatoes Rösti
A hand-held box grater is the easiest and most efficient way to shred the potatoes. Some people like using a food processor, which is fine if you’re making Rösti for 500 people, but if you’re only making one, why to go through all the work of cleaning your food processor, It only takes two minutes to grate the potatoes by hand.
Raw, Parboiled, or Baked Potatoes?
- It is my understanding, that traditionally Potatoes Rösti is made with baked potatoes that are one day old. The baked potatoes are stored overnight with the skins still on, then peeled and grated just prior to cooking.
- Other cooks insist that the potatoes be parboiled and just slightly cooled prior to the grating.
- And yet there are other cooks who skip the baking or parboiling all together. I’m one of those cooks, as I am neither a traditionalist or Swiss I don’t think it matters. I like the texture of the interior better using raw potatoes, as well as the fact that it eliminates a step in the process.
Rinse or Not Rinse the Raw Potatoes
Do not rinse the potatoes, you want the starch to hold the Rösti together. You do want to squeeze the potatoes to remove excess moisture so they are fairly dry when you start to cook them.
Best Potatoes to use for Potatoes Rösti Recipe
For a crispy exterior and a creamy texture on the inside, the best potatoes for this Rösti recipe are a high starch variety such as the Russet or Yukon Gold potato. The higher starch content and low moisture of a high starch potato are ideal for this type of recipe. I start with 3 pounds of potatoes, after peeling I wind up with 2 ½ pounds. The potato peels make an incredible recipe, Crisp Potato Skins, probably the best potato chips you’ve ever had, so don’t throw those potato peels away!
Use a very sharp knife to slice the finished Potatoes Rösti.
The golden-brown crust is slightly crisp, and the interior of the Rösti is soft, delicate and creamy. If you press too hard, the layers may slip if your knife is dull. Take your time and use a slicing motion to gently slice through the crust. Your slices of Potatoes Rösti will be just as beautiful as they are delicious.
Potatoes Rösti
Ingredients
- 3 Pound Yukon Gold Potatoes or Russet (high starch potato)
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
Instructions
- Preheat oven to 425F
- Peel the potatoes (save the peels for the Crispy Potato Skins recipe), use the largest holes on a box grater to grate the potatoes. Place the potatoes in a large bowl
- Place the potatoes in a clean kitchen towel, wrap them tightly and squeeze out the excess moisture.
- Place a 9 or 10-inch heavy-bottomed ovenproof skillet with a lid over medium-high heat, add half of the butter. Once the butter is hot and foaming, add 1/3 of the potatoes, 1/3 of the salt, and 1/3 of the black pepper. repeat this step twice more.
- Use a spatula to push the edges up to form a nice rounded shape, add the remaining butter to the top. Cook on the stovetop for 4 minutes
- Cover and place in the hot oven for 25 minutes
- Remove the skillet from the oven, Gently shake the skillet to ensure the potatoes didn't stick, place a plate the same size as the Rösti on top of the Rösti and carefully invert it onto the plate then return the potatoes to the skillet
- return to the oven and bake for an additional 20 minutes
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