Easy methods to Make a Large Rösti Potato Cake

It’s uncommon that I’m not within the temper for potatoes. Even when perfectionist cooks and meals blogs wish to hate on “gluey” mashed potatoes, I have a look at that mound of burst starch molecules with solely love. My newest spud obsession has been a three-ingredient masterpiece from Switzerland. It’s known as rösti, and when you have potatoes, butter, and salt, you’re midway there. 

What’s rösti?

Rösti is an easy and hearty dish composed of grated, salted potatoes which can be fried in a pan. When you’re pondering of potato latkes or crispy hash browns proper now, you’re heading in the right direction—however suppose larger, and thicker. Rösti is a considerable cake of fluffy potato veiled in a crisp, butter-fried edge. It’s nearly like a wink to the Spanish tortilla in form, however straight-up potato enterprise.

Rösti typically refers to fried potatoes on this cake-like form, however surprisingly, there’s wiggle room within the texture. I’ve tasted rösti that has the feel of mashed potatoes inside, and ones composed of discernible, unbiased strands of agency potato. I don’t care what anybody says, each of these textures are good and scrumptious. 

This recipe beneath is a pleasant steadiness between the 2 textures I discussed. The inside is mushy, however not mashed, and you’ll nonetheless make out strands of the potato. The trick right here is to boil the potatoes first. Hash browns or latkes may use uncooked shredded potatoes, however they’re a lot thinner; cooking these by requires much less time. This cake is about an inch thick, and cooking that a lot uncooked potato with out burning the skin is feasible, however requires much more consideration. Utilizing cooked potatoes as an alternative accelerates the frying time and means that you can put together forward of time. You may boil the potatoes the evening earlier than and preserve them within the fridge till you’re able to rösti. 

Easy methods to make rösti

1. Boil and funky the potatoes

Add about 4 medium potatoes, pores and skin on, to a pot. (Waxy potatoes will maintain up finest with this course of, however you can also make it work with starchy ones too.) Cowl them with cool water and convey it as much as a mild boil. Boil the potatoes till a knife could be inserted to the middle with little drive, about 20 to half-hour. Rinse the potatoes in chilly water to cease the cooking and put them within the fridge till chilled, at the least two hours, however as much as two days prematurely. 

Credit score: Allie Chanthorn Reinmann

2. Shred them

As soon as the potatoes are chilly, peel off the skins and shred them with the big holes on a field grater over a big bowl. You can use a meals processor’s grating blade to do that, nonetheless I believe it’s overkill for cooked potatoes. The machine may mash up the shreds a bit, so I like to recommend doing it manually. Sprinkle half a teaspoon of salt over the bowl of potatoes and gently toss them. Sprinkle a pinch extra salt over the spuds and toss once more. 

Credit score: Allie Chanthorn Reinmann

3. Fry the rösti

In a frying pan or forged iron skillet, soften two tablespoons of butter over medium-low warmth. Swirl the pan to coat. Add the potatoes and gently kind the mound right into a thick cake. Fry the rösti for about 10 minutes to brown the underside. When you see the perimeters are browning too shortly, convey the warmth down. 

Credit score: Allie Chanthorn Reinmann

4. Flip it

Very like a Spanish tortilla, flipping is the toughest half. I like to make use of a big picket reducing board for this, as I discover plates are too slippery, the curved edge will get in the best way, and I fear in regards to the excessive warmth of the forged iron in opposition to the glass glaze. 

Flip off the warmth. Put a bit of foil over the potato cake within the skillet. (It will make sliding the cake again into the pan simpler.) Put the reducing board over the skillet. Put one hand on prime of the reducing board, and the opposite hand—with an oven mitt—below the underside of the new skillet. Flip the entire equipment over in a single swoop so the reducing board is now below the skillet. Place it on the countertop and return the skillet to the burner. 

Add two extra tablespoons of butter to the pan to soften. Use a spatula to slip the rösti again into the skillet—it’s OK if it isn’t good. Flip the warmth again onto medium-low and fry the opposite aspect for an additional eight to 10 minutes, or till properly browned.  

Utilizing the identical method as earlier than, flip the potato rösti out onto a wire rack backed by the identical reducing board. Permit the cake to chill for a couple of minutes earlier than serving. Get pleasure from your crisp and tender rösti as a aspect dish for a hearty roast, or as a large platform for a pair of runny-yolk eggs. 

Potato Rösti Recipe

Substances:

• 2 kilos of potatoes

• 4 tablespoons butter

• ¾ teaspoon salt

1. Add the potatoes, pores and skin on, to a pot. Cowl them with cool water and boil the potatoes for about 20 to half-hour, till knife-tender. Rinse the potatoes in chilly water, and put them within the fridge till chilled.

2. Peel the chilly potatoes and shred them with the big holes on a field grater over a big bowl. Sprinkle half a teaspoon of salt over the bowl of potatoes and gently toss them. Sprinkle the final quarter teaspoon over the potatoes.

3. In a frying pan or forged iron skillet, soften the butter over medium-low warmth. Add the potatoes and gently kind the mound right into a thick cake. Fry till the underside turns into golden brown, about 10 minutes. 

4. Flip the rösti onto a reducing board and add two extra tablespoons of butter to the pan. Slide the cake again into the pan to fry the opposite aspect for an additional eight to 10 minutes. Cool barely earlier than serving.