Ingredients
Equipment
Cast Iron
vegetable grater shredder
Cooking Instructions
- Grate the potatoes using a coarse grater.
- Squeeze out excess moisture with a clean kitchen towel.
- Place potatoes in a bowl.
- Add onion if using.
- Season with salt and black pepper.
- Heat olive oil or butter in a large skillet over medium heat.
- Spread the potato mixture evenly into the skillet.
- Press down gently to form a large pancake.
- Cook the first side for 8-10 minutes, until golden and firm enough to turn. Take the pan off the heat and carefully turn the rösti onto a suitable flat plate, keeping clear of hot fat. Slide it back into the pan with the browned side facing up. Cook the second side for 8-10 minutes, or until golden and the potatoes are tender throughout. Reduce the heat if the crust browns before the center cooks.
- Transfer to a serving plate, garnish with fresh parsley, and serve warm.
Nutrition
Notes
• Squeeze the grated raw potatoes thoroughly in a clean kitchen towel. Excess moisture makes browning more difficult.
• If adding grated onion, squeeze out its excess liquid before mixing it with the potatoes.
• Season shortly before cooking, then spread the mixture evenly in the pan.
• Let the first side develop a firm crust before turning. Avoid repeatedly moving or breaking up the potato cake.
• Check that the potatoes are tender in the center, not just browned outside. Lower the heat if the surface colors too quickly.
• Serve immediately for the crispest texture, with sour cream, Greek yogurt, sautéed mushrooms, or a fresh salad.