Rosti Potatoes
Rosti potatoes and a popular dish served in Switzerland. They are very much like our hashbrowns, cooked in one big cake and then cut into quarters and can be served with sour cream, applesauce, meats, and cheeses.
They are often made by par boing potatoes, but I like to make them with half-baked potatoes. I always make extra potatoes when making baked potatoes and pull them out halfway thru baking. After they cool, I store them in the refrigerator overnight and then shred them the next day. At this point, they can be cooked, stored in the refrigerator for up to a week, or stored in the freezer to have on hand.
They can be served in many ways; this is a list of some ways to spruce them up.
Fried, poached, or soft-boiled eggs
Crème fraîche, sour cream, or Greek yogurt
Applesauce
Smoked salmon
Sliced avocado
Thinly sliced ham or prosciutto
Grated gruyere or other firm cheese
Goat cheese, feta, or other soft cheese
Minced fresh chives, dill, basil
Cooked and crumbled bacon
Sauerkraut, pickled vegetables, cornichons, or kimchi
Bratwursts or breakfast sausages
Hot sauce, Sriracha, or chili crisp
My YouTube video for the perfect Baked Potato details the half-baked potato.
Rosti Potatoes
Equipment
- 1 10-inch skillet
- 1 box grater
Ingredients
- 2 ½ pounds russet potatoes
- kosher salt
- 1 tsp ground pepper
- pinch of nutmeg Optional
- 4-5 tbsp clarified butter
- avocado oil
Instructions
- It is best to plan a day ahead so you can half-bake your potatoes and let them sit in the fridge overnight. If making them on the same day, it is important to let them come to room temperature
Baking the potato
- Pre-heat oven to 425
- Wash and dry your potatoes
- Rubb with Avacado or the oil of your choice and sprinkle liberally with kosher salt
- Bake for 30 minutes or internal temp. of 160° to 170°
- Let the potatoes come to room temp. Use or store in the fridge overnight.
Rosti
- Using a box grater, grate your half-baked potatoes.
- Season with 2 tsp. Kosher salt, 1 tsp. ground pepper, and a pinch of nutmeg.
- Heat a 10-inch cast iron or non-stick skillet over medium-high heat.
- Add 2 tbsp. clarified butter in the pan.
- Add potatoes, and using a flexible spatula, form them into an even disc, about 1 inch thick. Cook until deep golden brown and crisp on the bottom, about 10 minutes; lower heat to medium.
- If I feel it is getting dry, I will add a little clarified butter around the edges at about the 5-minute mark.
- After 10 minutes, Set a plate on top and flip to invert rösti.
- To the pan, add 2 tbsp clarified butter and slide the rosti back into the pan.
- Cook for 10 more minutes.
- Slide the rosti out of the pan onto a cutting board and cut into quarters to serve.