I have apparently been pronouncing rösti incorrectly this whole time (it’s not at all “RAW-sty”) but, luckily, making this dish is much easier than saying its name!
This hot summer calls for the simplest of simple suppers – all you need is potatoes, butter, oil, and some cheese. You can omit the cheese, if need be, but I would recommend it for that extra satisfying savory note of flavor.
Rösti is, basically, a dish of fried potatoes, originating from the Swiss. There are many ways to make it, but I have settled on this method as the easiest. You use raw potatoes (Yukon gold, in this case) and grate most of them and finely chop the rest for a little more texture. Then you squeeze out all the extra liquid out of the grated potatoes. You season everything with a bit of salt, shape the potatoes into a large pancake, and fry it in a mix of oil and butter. Don’t skimp on the butter! That’s one of your keys to that crispy rösti success.
- 2 medium sized Yukon Gold potatoes
- 2 tablespoons butter
- 2 tablespoons oil
- 3 tablespoons grated Comte cheese
- kosher salt
- chopped fresh chives, sour cream (optional)
- Wash the potatoes well and cut them in half. Don't peel. Grate three quarters of the potatoes and finely chop the rest.
- Squeeze all the liquid out of the potatoes really well! Form them into a thick pancake shape and season lightly with salt (the cheese is also a little salty so, no need to over season).
- Melt 1 tablespoon of butter in 1 tablespoon of oil in a large non-stick pan. Cook the rosti for about 10-12 minutes on each side until golden brown. Top each side with grated cheese before flipping. Note: You can flip the rosti or turn it out onto a plate and then cover with another plate to make flipping over easier and neater.
- The rosti should be crispy on the outside and soft on the inside.
- Serve warm, topped with fresh chives and sour cream.