Rösti (Crispy Swiss Potato Pancakes)

Ingredients (serves 4–6):

• 800 g potatoes (boiled for 10 minutes, then cooled overnight in the fridge)

• 2–3 tbsp neutral oil (e.g., vegetable or sunflower)

• 2–3 tbsp butter

• Salt and freshly ground black pepper

Equipment

• Cast Iron Skillet

Preparation:

1. Prepare the potatoes:

   • Peel the cooled potatoes and grate them coarsely.
     

2. Season:

   • Mix the grated potatoes with salt and pepper.

3. Choose your cooking method:

Option A – Oven (crispy top, flipped halfway)

1. Preheat the oven to 220 °C (428 °F).

2. Heat a well-seasoned cast-iron skillet or non-stick pan in the oven for 5–10 minutes (optional, for extra crispy bottom).

3. Add oil to the pan. Spread the grated potato evenly to form one large pancake, or use multiple smaller pans for individual rösti.

4. Press down gently with a spatula to create a flat, even surface. Dot the top with butter.

5. Bake at 220 °C for 10–12 minutes.

Flipping using a plate (halfway through):

• Loosen edges with a spatula.

• Place a flat, heatproof plate slightly larger than the rösti on top.

• Hold pan and plate firmly and invert quickly so the rösti lands on the plate (cooked side up).

• Add a little more butter or oil to the pan, then gently slide the rösti back into the pan with the uncooked side down.

6. Continue baking at 220 °C for another 8–10 minutes.

7. Increase heat to 250 °C (482 °F) for the final 3–5 minutes to get a golden, crispy top.

Flipping using a plate:

• Choose a flat, heatproof plate slightly larger than your rösti.

• Loosen the edges of the rösti from the pan with a spatula.

• Place the plate on top of the rösti, hold pan and plate firmly, and invert quickly so the rösti lands on the plate. The cooked side is now facing up.

• Add a little more butter or oil to the pan, then gently slide the rösti back into the pan with the uncooked side down.

• Bake another 10–15 minutes, until golden and crispy.

Option B – Stovetop

1. Heat oil in a non-stick or well-seasoned cast-iron skillet over medium heat.

2. Spread the grated potato into one large pancake or several smaller ones. Press down gently.

3. Dot with butter and cover with a lid if needed.

4. Cook for 8–10 minutes.

Flipping using a plate:

• Loosen edges with a spatula.

• Place a flat, heatproof plate over the rösti. Hold pan and plate firmly and invert quickly so the rösti lands on the plate.

• Add more butter or oil if needed, then slide the rösti back into the pan with the uncooked side down.

• Cook another 8–10 minutes until golden and crispy.

Serving:

• Serve hot with gratin, salad, or any topping of your choice.

• Optional: fold in finely chopped herbs (dill, chives, parsley) before cooking for extra flavor.