5 Ingredients or Fewer

UrbanEats Swiss Rosti

January 20, 2015
0 Ratings
  • Makes 4
Author Notes

This crispy potato pancake is sure to warm up any winter night. Serve with a crisp green salad for an economical and satisfying dinner. —UrbanEats

What You'll Need
  • 2 large Idaho Russet Potatoes peeled
  • 2 tablespoons kosher salt
  • 2 tablespoons duck fat
  • 2 tablespoons butter
  • 1 piece Vacherin d'Alpage or Tete de Moine
  1. Peel potatoes and put in pot of cold water to cover.
  2. Bring water to boil on stove.
  3. Add salt and parboil the potatoes for 10 minutes until partially cooked.
  4. Cool potatoes in refrigerator, covered for at least one hour until chilled. May be done up to two days in advance.
  5. Grate cooled potatoes on the large end of a box grater.
  6. Preheat a 9 inch cast iron skillet over medium heat on stove. (Approximately 4 minutes)
  7. Add 1 tablespoon of duck fat and 1 tablespoon of butter to pan and let sizzle until foam resides.
  8. Add enough grated potato to pan and form into a 4 inch disk. Repeat.
  9. Wait for about two minutes, then flatten potato pancakes lightly with a spatula. Press lightly, you want the pancakes to be fluffy, not dense.
  10. Cook over medium heat for approximately 6-10 minutes until golden brown. Shake pan after first 2 minutes to make sure pancakes don't stick.
  11. Remove pancakes from pan.
  12. Add reserved tablespoon of duck fat and butter to pan and let sizzle until foam resides.
  13. Return pancakes to pan, cooked side up.
  14. Cook on the second side until brown and crispy. Approximately 10 minutes
  15. Turn off heat, salt and pepper pancakes, then top pancakes with a slice of aged Vacherin or Tete de Moine.
  16. You can substitute with Gruyere or Emmentaller if other high quality Swiss alpine cheese are unavailable.

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