Classic Swiss Rösti

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel and grate the potatoes using a coarse grater.

   Ca. 5 min.

   Kokkens note: Do not rinse the grated potatoes, as the starch helps them bind together.

2. 2

   Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible.

   Ca. 5 min.

   Kokkens note: Removing liquid is crucial for crispy rösti.

3. 3

   Transfer the dried potatoes to a large bowl and season with salt and black pepper.

   Ca. 1 min.

4. 4

   Heat the vegetable oil and half of the butter in a large non-stick frying pan or cast iron skillet over medium heat.

   Ca. 2 min.

   Kokkens note: A non-stick pan works best for easy flipping.

5. 5

   Add the potato mixture to the pan, pressing it down firmly with a spatula to form an even cake.

   Ca. 2 min.

   Kokkens note: Ensure the potato layer is compact and even for uniform cooking.

6. 6

   Cook for 10-15 minutes without disturbing, until the bottom is golden brown and crispy.

   Ca. 15 min.

   Kokkens note: Patience is key here; resist the urge to flip too early.

7. 7

   Carefully place a large plate over the pan, then invert the pan to flip the rösti onto the plate.

   Ca. 1 min.

   Kokkens note: Alternatively, you can slide it onto a plate and then back into the pan.

8. 8

   Add the remaining butter to the pan, then slide the rösti back into the pan, uncooked side down.

   Ca. 1 min.

9. 9

   Cook for another 10-15 minutes, or until the second side is also golden brown and crispy, and the potatoes are cooked through.

   Ca. 15 min.

   Kokkens note: You can gently press down on the rösti during cooking to ensure even browning.

10. 10

    Slide the rösti onto a cutting board and cut into wedges or squares.

    Ca. 1 min.

11. 11

    Serve immediately as a side dish or with your favorite toppings.