We have so many ways to cook potatoes without wasting time that when it comes to serving rösti, they are frozen ones most of the time….
I have to agree on the fact that they are time consuming but real home-made ones are really worth it especially when they are served straight away.
First of all, if you have a food processor, the good news is that you are already saving 1/3 of your preparation time!
Also, if it’s your first time, keep that recipe for your family. You will not feel like a frying machine afterward as you may need to do them into 1 to 2 batches!
Still up for the experience? Let’s go then.
- 1-2 medium floury potatoes per person such as Bintje
- Sea salt & ground black pepper
- Olive oil
- Cheese, onions, other vegetables, garlic, aromatic herbs optional *
Peel and coarsely grate the potatoes. Fold them in a clean towel and squeeze them on top of a sink or bowl to remove as much moisture as possible. Do not hesitate to do it into two times if you are preparing a lot of potatoes. That step is really important as the consistency will not be the same if there is too much moist left.
Season the grated potatoes with salt and black pepper, then divide them into equal portions – small heaps about the size of a walnut.
Heat a large frying pan over a medium heat and add a tbsp of butter and a tbsp of olive oil.
Place the potato heaps one by one and carefully in the pan and gently flatten them by pressing on top. They will become nice small “galettes” about 4-5 cm diameter and 1 cm high.
Let the rösti fry gently for 3-4 minutes. Do not move them during those 3-4 minutes otherwise it will never get that nice golden-brown crust. Then, turn them upside down and cook them for another 3-4 minutes on the other side.
Have a plate or dish covered with kitchen paper at hand and once the rösti are golden-brown all over and tender all the way through, remove them from the pan and drain them on the kitchen paper.
If the pan is quite clean, keep on frying the remaining rösti. Just add some more olive oil and butter if needed and have your pan at the right heat.
You can serve them straight away or if you plan to serve them later, reheat them on a roasting tray before serving.
Also if your rösti are larger and thicker, they might not be cooked in the center. In that case, preheat your oven to 180°C and place the rösti on a roasting tray covered with parchment paper. Cook them for another 5-10 minutes depending on the size of your rösti. That way, you will spend less time with the frying pan step and also you will avoid burning your rösti.
Rösti are perfect for kids as they are crispy on the outside and melting in the inside. But they are also great for the grown-ups as a side for a Sunday roast and even served smaller as an appetizer to dip in a sour cream and chives sauce or a tarragon mayonnaise for example.
Variations: this recipe is the base of the rösti but you can have fun and integrate grated carrots, courgettes, onions… You can give them more taste with garlic and finely chopped aromatic herbs or spices. You can also add some cheese for a richer version. Just keep in mind that you need the right balance of moist to have a nice result.