Rösti Potatoes

Recipe:

Ingredient Notes:

• Potatoes. For the best results, choose a potato with a medium starch content. You want a variety that’s not too waxy, but not so floury that it falls apart. And don’t even think about skipping the pre-boiling step! It’s absolutely essential. Without it, you’ll end up with a raw center and a burnt crust.
• Butter. Butter is what gives this dish its incredible flavor. While you’ll find recipes calling for anything from 72% fat butter to clarified butter with 99% fat, I’ve personally found that an 82% fat butter works best. That said, even butter with a lower fat content will work just fine.

Let’s start cooking!

Cut the potatoes into 4-6 large pieces each. Place them in a pot.

Fill the pot with cold water, place it on the stove, and bring it to a boil. Cook the potatoes until they are half-cooked, about 5-6 minutes after boiling. Drain the potatoes and allow them to cool to the point where they can be handled.

While the potatoes are cooling, melt half of the butter.

Grate the potatoes using a coarse grater.

Heat 1 tablespoon of vegetable oil in a frying pan (I use a 28-cm pan) over medium heat. Arrange the grated potatoes in three layers, salting and drizzling with butter each layer. Spread the remaining butter, cut into pieces, on top.

Cook over medium heat until golden brown on the bottom, about 5-6 minutes. Then, flip it over and cook the other side for an additional 5-6 minutes.

Let the potatoes stand in the pan for 5 to 7 minutes. Then, transfer them to a cutting board, slice them, and serve.

Enjoy!

This Rösti Potatoes recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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