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Rösti
A cross between a potato latke and hash browns, rösti is a fried potato dish from Switzerland. While it originated as a farmer's breakfast item in the Swiss canton of Bern, it is now eaten all over the country at any time of day, often as an accompaniment to other dishes. While basic rösti (ROOSH-tee) is made solely with grated potatoes, regional variations call for such additions as cheese, bacon, onions, fresh herbs and even apples. When prepared in our frittata pan, the rösti emerges golden brown and crisp on both sides.

Ingredients:

  • 1 lb. Yukon Gold potatoes, peeled and shredded
  • 1 3/4 tsp. all-purpose flour
  • 1/2 tsp. salt
  • 3 oz. Gruyère cheese, shredded
  • 1 bunch green onions, white and light green portions thinly
      sliced, and dark green portion thinly sliced for garnish
  • Freshly ground pepper, to taste
  • 4 Tbs. (1/2 stick) unsalted butter

Directions:

Put the potatoes in a large bowl, add cold water to cover and soak for 5 minutes. Drain the potatoes in a colander, then rinse under running water and drain again. Lay a clean kitchen towel over a bowl, place the potatoes in the towel and wring out as much moisture as possible. Transfer the potatoes to a clean bowl. Add the flour, salt, cheese, and the white and light green portions of the onions and stir to combine. Season with pepper.

In the deep half of a frittata pan over medium heat, melt 2 Tbs. of the butter. Add the potato mixture in an even layer. Place the shallow half of the frittata pan upside down on top of the deep pan. Cook, covered, until the potatoes are tender and the underside is well browned and crisp, about 10 minutes.

Remove the shallow pan, set it over medium heat and melt the remaining 2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the rösti into the shallow pan. Set over medium heat and cook, covered, until the other side is well browned and crisp, about 9 minutes.

Remove the pan from the heat and let the rösti stand for 3 minutes, then slide it onto a serving plate. Garnish with the green portions of the onions and cut into wedges. Serves 4.

Williams-Sonoma Kitchen