Easy How To: Crispy Potato Rösti Recipe

Updated at: Sun, 08 Dec 2024 20:34:30 GMT

Step 1

Peel the potatoes and use a box grater to shred.

Step 2

Transfer the grated potatoes to a lint-free towel. Wrap in the towel and then squeeze out the moisture. You want them to be dry to get crisp, but still have some moisture so the potatoes become tender when cooking.

Step 3

Place the slightly dried potatoes in a large bowl (It's fine if they start to discolor slightly). Stir in 1 tbsp melted butter, salt, and pepper.

Step 4

Heat a shallow nonstick pan (10 ½-inches) over medium low heat. Place ½ tbsp butter and ½ tbsp oil in the pan and swirl to coat evenly. Spread the potatoes in the pan. Use a rubber spatula to spread evenly so there are no holes, but don't pack down.

Step 5

Cook for 9-12 minutes, undisturbed. Check about halfway through to see if it is starting to get golden underneath. If not, increase the temp slightly.

Step 6

Once you lift up and see it's completely golden and crisp it's time to flip. Remove the pan from the heat. First, slide a spatula under all around to make sure the potatoes aren't sticking to the pan anywhere. Use something heat resistant and slightly larger than the pan to place on top - a round wooden board, cutting board or a large plate to cover the top of the pan. If the area is a lot bigger than pan, it's hard to keep the pan and board together and rosti will slide right off (from experience). You can also go to the recipe post for more specific recommendations.

Step 7

Next, use pot holders to protect your hands and hold both the pan and board securely. Flip quickly so the potato is on the board.

Step 8

Melt the remaining ½ tbsp butter and ½ tbsp oil in the pan and swirl around to coat evenly. Slide the rösti back into the pan. Cook for 9-12 more minutes, or until potatoes are tender and golden underneath. Slide it onto a cutting board, slice into wedges and serve.

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