Rösti Potatoes Recipe

Prepare potatoes

Peel and coarsely grate the russet and yellow potatoes using the large holes of a box grater or a food processor. Work quickly to avoid excess browning.

Place the grated potatoes in a large bowl of cold water and swish to remove excess starch for 1–2 minutes. Drain, then transfer the potatoes to a clean kitchen towel or several layers of paper towels. Squeeze and wring out as much moisture as you can — this is essential for crispness. You should get close to dry shreds.

Return the dried potato shreds to a bowl. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If you prefer a slightly firmer rostí that holds together, add 1 tablespoon flour and the lightly beaten egg, and mix gently to combine. If you want a looser, crispier texture, omit the egg and flour.

Cook shallots and garlic

Heat 1 tablespoon butter and 1 tablespoon neutral oil in a large nonstick or cast-iron skillet over medium heat until foaming. Add the sliced shallots and cook, stirring occasionally, until softened and lightly caramelized, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer the shallots and garlic to a small bowl and set aside.

Form and pan-fry rösti

Add the remaining 1 tablespoon butter to the skillet and increase heat to medium-high. Add the grated potatoes in an even layer and press down with a spatula to form a large round (about 8 inches) or divide into 4 smaller rounds for individual portions. Cook undisturbed for 6–8 minutes, until the bottom is deeply golden and crisp.

Reduce heat to medium. Using a wide spatula (or two), flip the rösti: if cooking one large cake, flip onto a plate, add a little more butter to the skillet, then slide the cake back in to cook the second side. If working with individual cakes, flip each. Cook the second side until golden and crisp, about 5–7 minutes.

When the rösti are almost done, redistribute the reserved shallot-garlic mixture over the top, then evenly sprinkle the shredded cheddar and optional parmesan over the surface. Cover the skillet with a lid for 1–2 minutes to help the cheese melt.

Make teriyaki glaze

In a small bowl, whisk together 3 tablespoons teriyaki sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or brown sugar), and 1/2 teaspoon sesame oil until smooth. Taste and adjust — the glaze should be balanced sweet-salty with a touch of acidity.

Once the cheese has melted and both sides are crisp, drizzle or brush the teriyaki glaze evenly over the top of the rösti in the skillet. Cook over low heat for 30–60 seconds to warm the glaze and let it adhere. Spoon any remaining glaze around the edges so it caramelizes slightly (watch carefully to avoid burning).

Transfer the rösti to a cutting board or plates. Garnish with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately so the exterior remains crisp and the cheese is melty.