Potato Rösti

October 30, 2014
4 Ratings
  • Serves 2 to 3
Author Notes

For an 8- or 9-inch skillet -- and I highly recommend this one (I have the 9.5-inch one) -- you can use two or three large russet potatoes. If you use 3 potatoes, the resulting pancake will be thicker with a crisp crust and a sort-of mashed potato interior. If you use 2 potatoes, the resulting pancake will feel more like a giant latke. As noted below, you can cut the oil a bit if you are using only 2 potatoes, though don’t feel you have to -- because the browned rösti ultimately finishes cooking in the oven on a cooling rack, any excess oil drips off and the resulting pancake does not taste too greasy. This recipe comes from the I Love New York cookbook by Daniel Humm and Will Guidara. Serve rösti with smoked salmon for a simple supper or elegant brunch. —Alexandra Stafford

What You'll Need
  • 2 to 3 large Russet potatoes
  • 2 teaspoons kosher salt
  • 6 to 8 tablespoons grapeseed oil plus a teaspoon for seasoning the pan
  • Crème fraîche for serving
  • Smoked salmon for serving
  • Capers for serving
  • Lemon for serving
  • Thinly sliced red onion for serving
  1. Preheat oven to 400º F. Peel and finely julienne the potatoes on a mandoline or a spiral slicer. A box grater works just fine, too. You should have about 7 cups. (See notes above for using 2 vs. 3 potatoes).
  2. Rinse under cold water, pat dry, place in a colander and season with the salt. Toss and let stand for 10 minutes. Drain off any water the potatoes have released, transfer them to a tea towel, wrap and gently squeeze to dry off the potatoes again.
  3. Heat the one teaspoon of grapeseed oil in an 8- or 9-inch skillet over high heat until it begins to smoke. Reduce the heat to low, pour out the oil, and wipe out the pan with a paper towel. This process of seasoning the pan will help prevent sticking.
  4. Return the pan to medium heat, and add 1/4 cup of the oil. When the oil is hot and begins to shimmer, pull the pan off the heat and carefully add the potatoes. Return the heat to medium. As soon as you hear the oil and potatoes begin to sizzle, turn the heat down to medium-low. Let cook for a minute or two, pressing the pancake down with a spatula and loosening any potatoes sticking to the edges. If you are only using 2 potatoes, pour 2 tablespoons of oil around the sides of the potatoes. If you are using 3 potatoes, pour 1/4 cup of oil around the sides of the potatoes. Season the potatoes with a pinch more salt. Cook for 10 to 15 minutes (check around 8 or 9 minutes if using only 2 potatoes) at this medium-low heat. Every so often, starting after 6 or 7 minutes, slide a spatula under the pancake and try to loosen it from the bottom and edges and rotate it slightly.
  5. Here's the tricky part: flipping. Once again, slide a spatula around the edges and underneath the pancake to loosen it. Find a plate that fits over the potatoes, ideally one that fits snugly inside the pan. To protect your hand, wrap it in a tea towel or slide on a long rubber glove -- I didn't do either, but oil could drip out and burn you depending on the size plate you are using. With your protected hand, secure the plate into the potatoes, and with the other hand, flip the pan so that the potatoes turn out onto the plate. Slide pancake back into pan. Cook for another 10 to 15 minutes or less if using only 2 potatoes.
  6. Slide rösti onto a cooling rack set on a baking sheet. Bake for 8 minutes or until the rösti is crisp and drained of any excess oil. Remove from the oven and let rest on rack before serving it with smoked salmon, crème fraîche, capers, onions, lemon, etc.

See what other Food52ers are saying.

  • debbieha1
  • Marta Greber
    Marta Greber
  • catalinalacruz
  • Alexandra Stafford
    Alexandra Stafford
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

17 Reviews

ktjk March 7, 2016
Made this for the first time and while I got some excellent crispness, it was super oily. Also a little gluey. I believe I used the correct amount of oil, but I wonder if I did something that would have caused the potatoes to soak up the oil more? Despite being oily very little dripped off in the oven, presumably because it was soaked up the center of the rosti. Any suggestions to improve my technique would be appreciated!
Alexandra S. March 8, 2016
I don't think you did anything wrong — rosti, or at least this recipe for it, is very oily. I have a few thoughts: try making a smaller one — how many potatoes did you use? When you make a smaller one, the inside cooks faster and therefore soaks up less oil. You also could use a nonstick pan, which would allow you to use less oil. You also could just try cutting back the oil by 2 tablespoons or so — it may work just fine, though I can't say for sure because I've never tried. Let me know how it turns out! And if I give it a go with less oil, I will let you know how it turns out.
Cinnamon July 26, 2015
Must make soon, or life will seem meaningless.
Alexandra S. July 26, 2015
Ha! Love it.
Kara 4. February 11, 2015
You might fin this too "Sandra Lee", but I found a shortcut that is really good. I panini pressed "Simply Potatoes" hash browns and then followed then topped them with the rest of the recipe.
Alexandra S. July 26, 2015
Not too Sandra Lee at all — love this idea!
Fran November 10, 2014
This is such a cool idea to enjoy salmon :)
debbieha1 November 3, 2014
being the potato-holic I am this recipe is in my daily use I add a bit of "Red Rooster" hot sauce to the potato's before they go into the skillet for an extra zing. Love em'
Alexandra S. November 4, 2014
LOVE this idea. Also love your profile icon. Too fun.
Marta G. November 3, 2014
I saw it and I can't stop thinking about it. Great idea!
Alexandra S. November 4, 2014
Thank you, Marta! Also, just looked at your blog...amazing! Beautiful beautiful photos. Wow.
catalinalacruz November 2, 2014
Cook's Illustrated did an in depth write-up on rösti a while back. They found that a thickness of one inch was just right. I sometimes use 3 potatoes, and when I do, I use a larger skillet, so the thickness doesn't exceed one inch. I use a metal kitchen ruler to check. And they also found that you don't have to wring the potato out in a towel. Simply squeezing by hand removes sufficient moisture. I follow these tips, and my röstis are famous. Try topping a wedge of rösti with a poached egg, a spoonful of chili and grated cheddar cheese for a memorable breakfast.
catalinalacruz November 2, 2014
Cook's Illustrated recipe:
Alexandra S. November 4, 2014
Thank you for these tips! Thickness is so important with rosti. I prefer a two-potato rosti in the skillet I've been using, but I am sure I would love a three-potato rosti if made in a bigger skillet — I just love the crisp edges so much. Thanks for sending the link! I'm going to study it now.
2nd S. November 2, 2014
what else can you top this with other than smoked salmon?
MsJoanie November 2, 2014
I have some leftover roast beef that I'm going to thinly slice and serve on top with a horseradish chive cream sauce, or maybe a mustard sour cream, can't decide.
Alexandra S. November 4, 2014
I like catalinacruz's idea of a poached eggs. Do you eat eggs? Or are you looking for something more vegetarian? Even just an arugula salad would be nice.