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Rösti with All the Fixings
0 Likes
Prep Time:
15 minutes
Cook Time:
37 minutes
Total Time:
52 minutes
Elevate gatherings with this crispy, creamy rösti, a versatile fried potato pancake that wows guests.
Ingredients:
  • Ideas for fixings
  • For the rösti
  • 2 1/2 pounds Yukon Gold potatoes
  • 2 1/2 teaspoons kosher salt (See Recipe Note)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup extra virgin olive oil, divided
  • 2 scallions, white and light green parts thinly sliced
  • Fried, poached, or soft-boiled eggs
  • Crème fraîche, sour cream, or Greek yogurt
  • Applesauce
  • Smoked salmon
  • Sliced avocado
  • Thinly sliced ham or prosciutto
  • Grated gruyere or other firm cheese
  • Goat cheese, feta, or other soft cheese
  • Minced fresh chives, dill, basil, parsley, or mint
  • Cooked and crumbled bacon
  • Sauerkraut, pickled vegetables, cornichons, or kimchi
  • Bratwursts or breakfast sausages
  • Hot sauce, Sriracha, or chili crisp
Instructions:
  • To prepare the potatoes: Place the potatoes in a medium saucepan and cover them with water by 1/2 inch. Boil over high heat until a paring knife can be inserted into the center with slight resistance (about 9 minutes after boiling starts). Drain in a colander, transfer to a large bowl, and refrigerate until cool. For a faster cooling process, place in the freezer, being careful not to freeze them. This step can be done a day in advance.
  • Grate the potatoes straight into a bowl using a box grater with large holes. As you grate, the peel will come off and can be thrown away. Lightly mix in salt and black pepper.
  • Prepare and cook the rösti: In a 10-inch skillet over medium-high heat, melt 1 tablespoon of butter with 2 tablespoons of olive oil until the fats sizzle. Evenly spread the potatoes in the skillet using your hands, then press them firmly with a spatula. Gently push the edges inwards. Drizzle 1 tablespoon of olive oil around the edges to help the rösti stay together. Cook until the bottom is golden brown, about 6 to 8 minutes, ensuring it forms a neat disk shape.
  • Place a plate the same size as the rösti on top of it and rub a bit of olive oil onto the plate. Carefully flip the skillet to invert the rösti onto the plate. Return the skillet to medium-high heat, add the remaining 1 tablespoon each of butter and oil. Once hot, slide the rösti back into the skillet and press it down if necessary. Cook until golden brown on the second side for about 6 to 8 minutes. Remove from heat and sprinkle scallions on top.
  • To serve, place the skillet on the table with the rösti cut into wedges. Allow guests to customize their rösti with fixings of their choice. Leftovers can be refrigerated for 1-2 days or frozen for up to 1 month. To reheat, use a skillet for refrigerated rösti or bake at 400°F for 15 minutes for frozen rösti. Remember to leave a rating if you enjoyed the dish!

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