Potato Rösti Recipe

Par-cook potatoes

Wash the potatoes but do not peel. Place whole potatoes in a pot, cover with cold water by 1 inch, add 1/2 tsp of the kosher salt. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes until just tender when pierced with a knife (they should still be firm at the core). Drain and let cool until you can handle them (about 15–20 minutes). Chill in the refrigerator for at least 30 minutes if time allows — cooling helps bind the grated potatoes and prevents discoloration.

Grate potatoes and onion

Using the large holes of a box grater (or the coarse disk on a food processor), coarsely grate the cooled potatoes. Grate the half onion on the same grater. Place grated potato in a large bowl and onion on top.

Squeeze out excess moisture from the grated potato and onion: gather the mixture in a clean kitchen towel or several layers of cheesecloth, twist and press firmly until little liquid remains. Measure the drained moisture if you want — aim to remove most water; too-wet potatoes will steam instead of crisping. Transfer the drained grated potato and onion back to the bowl.

Season and bind: add the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, the chopped chives, and 1 tablespoon flour (optional) to the grated potato and onion. Toss thoroughly to combine. Taste a small bit (if safe) and adjust seasoning.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil; allow butter to melt and foam but not brown.

Form the rösti: for a large single rösti, pile all potato mixture into the skillet and press down with a spatula to create an even 3/4–1 inch thick cake. For individual rösti, divide mixture into 4 equal portions and shape each into patties, then press in the skillet. Smooth the surface and compact firmly so the potatoes hold together.

Cook undisturbed for 8–10 minutes over medium heat until the bottom is deep golden-brown and crisp. Reduce heat slightly if the exterior browns too quickly before the center cooks. Use a thin spatula to lift an edge to check color.

Flip the rösti: if making one large rösti, invert onto a plate, add the remaining 1 tablespoon butter and 1 tablespoon oil to the skillet, then slide the rösti back into the pan, uncooked side down. For individual patties, flip each and add more fat as needed so there’s still about 1 tablespoon total fat in the pan. Press lightly with spatula to maintain contact.

Cook the second side for 6–8 minutes until golden and crisp and the center is cooked through. If you made one large rösti, you can transfer to a preheated 350°F (175°C) oven for 8–10 minutes to ensure the center is tender without overbrowning the exterior.

Transfer the cooked rösti to a wire rack or paper towel-lined plate to drain briefly. Sprinkle with a small pinch of finishing salt and additional chopped chives if desired.

Serve hot. For classic presentation, top each portion with a dollop of sour cream and garnish with smoked salmon or a poached egg. Serve immediately while crisp.