Crispy Swiss Potato Rösti Delight
This delightful Swiss potato rösti is a classic dish that embodies the heart of Swiss cuisine. Grated Yukon Gold potatoes are transformed into a golden, crispy cake that is perfect for breakfast, lunch, or dinner. Often paired with a rich Zurich-style veal or pork dish, this rösti offers a satisfying texture with a savory flavor that is sure to impress. Published in the March-April 2007 issue of Cook’s Illustrated, this timeless recipe celebrates the simplicity and elegance of traditional Swiss cooking.
4
Servings
150
Calories
5
Ingredients
Ingredients
Yukon Gold potatoes
1.5 lbs (peeled and grated (about 3-4 medium potatoes))
Salt
1/2 teaspoon (for seasoning)
Cornstarch
1 teaspoon (to improve crispiness)
Ground black pepper
to taste (for seasoning)
Unsalted butter
4 tablespoons (divided, for cooking)
Instructions
1
Grate the peeled Yukon Gold potatoes using a food processor's large shredding disk or a box grater, creating long, thin shreds.
2
Place the grated potatoes in a large bowl filled with cold water. Swirl the potatoes with your hands to help remove the excess starch, then drain in a strainer.
3
Transfer half of the drained potatoes onto a clean kitchen towel. Gather the towel's ends and twist it tightly to expel as much moisture as possible.
4
Wipe the bowl dry and return the moisture-extracted potatoes back into the bowl. Repeat the moisture extraction process with the remaining potatoes.
5
Sprinkle the salt, cornstarch, and ground black pepper over the grated potatoes. Using your hands or a fork, toss the ingredients together gently until evenly distributed.
6
In a 10-inch nonstick skillet, melt 2 tablespoons of butter over medium heat. Once the butter is foaming, add the potato mixture, spreading it into an even layer across the skillet. Cover and cook for 6 minutes.
7
Remove the cover and gently press the potatoes down with a spatula to form a cohesive round cake. Continue cooking for an additional 4 to 6 minutes, occasionally pressing to shape the cake into a uniform round, until the bottom is deep golden brown.
8
Carefully shake the skillet to loosen the rösti, then slide it onto a large plate. Add the remaining 2 tablespoons of butter to the skillet and swirl to coat the bottom.
9
Invert the rösti onto a second plate and then slide it back into the skillet, browned side up. Cook for another 7 to 9 minutes, occasionally pressing down until the bottom is thoroughly browned.
10
Remove the skillet from heat and let the rösti cool in the pan for 5 minutes. Transfer to a cutting board, cut into four wedges, and serve immediately for best flavor and texture.
Nutrition Information
9g
Fat
16.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Swiss Potato Rösti?
Crispy Swiss Potato Rösti is a classic dish from Swiss cuisine consisting of grated potatoes fried into a golden, crispy cake.
Which type of potatoes are best for Swiss Rösti?
Yukon Gold potatoes are recommended for this recipe because they provide a savory flavor and excellent texture.
Should I peel the potatoes for this recipe?
Yes, the potatoes should be peeled before being grated into long, thin shreds.
What is the best way to grate potatoes for Rösti?
You can use a food processor's large shredding disk or a standard box grater to create the necessary long, thin shreds.
Why do the potatoes need to be soaked in cold water?
Soaking the grated potatoes in cold water and swirling them helps to remove excess starch.
How do I remove moisture from the grated potatoes?
Place the drained potatoes in a clean kitchen towel, gather the ends, and twist tightly to squeeze out as much liquid as possible.
Why is cornstarch used in this recipe?
A small amount of cornstarch is added to the potato mixture to improve the final crispiness of the Rösti.
What seasonings are used in a traditional Rösti?
This recipe uses simple seasonings including 1/2 teaspoon of salt and ground black pepper to taste.
What size skillet is needed for this recipe?
A 10-inch nonstick skillet is the ideal size for cooking 1.5 pounds of potatoes.
How much butter is required for the dish?
A total of 4 tablespoons of unsalted butter is used, divided into two parts for cooking each side.
Why is the skillet covered during the first stage of cooking?
The skillet is covered for the first 6 minutes to help the potatoes cook through and soften before the final crisping.
When should I press the potatoes down with a spatula?
After removing the cover, you should gently press the potatoes down to form a cohesive, uniform round cake.
How long does it take to cook the first side of the Rösti?
The first side takes a total of 10 to 12 minutes: 6 minutes covered and 4 to 6 minutes uncovered.
What is the easiest way to flip a large potato Rösti?
Slide the Rösti onto a large plate, invert it onto a second plate, and then slide it back into the skillet browned-side up.
How long does the second side need to cook?
The second side should cook for approximately 7 to 9 minutes until it is thoroughly browned.
Why should the Rösti cool in the pan for 5 minutes?
Letting the Rösti rest helps it set, making it easier to transfer to a cutting board and cut into neat wedges.
How many servings does this recipe provide?
This recipe yields 4 servings, typically cut into four large wedges.
How many calories are in a serving of Swiss Potato Rösti?
Each serving contains approximately 150 calories.
What is the fat content per serving?
There are 9 grams of fat per serving in this recipe.
How many carbohydrates are in one serving?
Each serving contains 16.5 grams of carbohydrates.
Is there any protein in this potato dish?
Yes, each serving provides approximately 2.5 grams of protein.
What are some common pairings for Swiss Rösti?
It is traditionally paired with Zurich-style veal or pork dishes, but it is also great for breakfast or as a general side dish.
Can I make this recipe vegan?
While the original recipe uses butter, it can be made vegan by substituting the butter with a plant-based oil or vegan butter alternative.
Where was this specific recipe published?
This recipe was featured in the March-April 2007 issue of Cook’s Illustrated.
Is this recipe gluten-free?
Yes, potatoes and cornstarch are naturally gluten-free, making this dish suitable for those on a gluten-free diet.
What is the total weight of potatoes needed?
You will need 1.5 pounds of Yukon Gold potatoes, which is roughly 3 to 4 medium-sized potatoes.
Can I use salted butter?
The recipe calls for unsalted butter, but if you use salted butter, you may want to reduce the additional salt added to the potatoes.
What texture should the final Rösti have?
The final dish should have a deep golden brown, crispy exterior with a tender, savory interior.
Should I use high heat to cook the Rösti?
No, medium heat is recommended to ensure the butter doesn't burn and the potatoes cook through before the outside gets too dark.
How do I ensure the Rösti doesn't fall apart?
Extracting all moisture from the potatoes and using cornstarch acts as a binder to help the cake stay together during flipping.