Not only a superstar brunch dish, Rösti Potatoes are the start of a perfect meal anytime of day. Serve as a side alongside roasted or braised meats, or use as a savory tart base for toppings like smoked salmon, whitefish salad, marinated grilled vegetables, or even Hollandaise sauce, poached eggs, and ham for a family-style eggs Benedict.
Ingredients
- 4 lb Russet potatoes
- 1/2 cup vegetable oil or clarified butter, plus more as needed
- Kosher salt, as needed
- Ground black pepper, as needed
- 4 tablespoons butter, as needed
Directions
- Scrub the potatoes and place them in a large stock pot. Add cold water to cover by 2 in/5 cm. Bring to a simmer and parcook until the potatoes are cooked about halfway, about 20 minutes. Drain and return to the pot. Place over low heat, and dry the potatoes until no more steam rises from them, 5 to 10 minutes.
- Peel the potatoes as soon as they are cool enough to handle and grate them on the coarse side of a box grater.
- Heat a rösti or sauté pan over high heat. Add enough oil to coat the bottom of the pan. Layer enough grated potato in the pan to make a single, uniform layer.
- Lightly drizzle the layer with a little additional oil and season with salt and pepper. Repeat with the remaining potatoes, oil, salt, and pepper. Dot the outside edge with pieces of whole butter.
- Cook the potatoes until they are golden brown and form a cake, 4 to 5 minutes. Carefully flip the entire cake, dot the edge with more whole butter, and cook the second side until the potatoes are fully cooked and tender and the crusts are golden brown and crisp. Turn the cake out of the pan, cut into servings, and serve immediately.
