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Potato rösti
Chapter IX ·
Side dishes · Nº 338
Potato rösti
Version 1
Version 2
5 ingredients
11 steps
Ingredients
Method
Ingredients
For
6
potatos
, medium
⅔ cup
semi-aged cheese
, coarsely grated
2 tablespoons
olive oil
salt
, to taste
black pepper
, freshly ground, to taste
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Method
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1
Wash, peel and grate the potatoes on the coarse side of the grater.
2
Over a bowl, spread a clean dish towel and place the grated potatoes in the center. Gather the corners of the towel into a bundle, twist and squeeze firmly to extract all the water from the potatoes.
3
This keeps them from sticking to the skillet when making the rösti.
4
Discard all the water. Open the towel and season the potatoes with salt and black pepper to taste.
5
Place a large skillet about 30 cm in diameter over low heat. When it is hot, add 1 and a half tablespoons of olive oil. Swirl the skillet to coat the whole bottom and sides with the oil.
6
Keep the skillet over low heat and spread half of the grated potatoes until they cover the bottom of the skillet. Press with a spatula to form an even layer.
7
Sprinkle the surface with the grated cheese, leaving about 2 cm of the edge free so the filling does not spill and the rösti does not stick to the sides.
8
Top with the remaining grated potatoes and, with the spatula, press to level them and seal the sides. Drizzle the side of the skillet with the rest of the olive oil to make sure the rösti releases when you flip it. Cook over low heat for 12 minutes to brown the base.
9
To brown the other side: remove the skillet from the heat and, with the spatula, loosen the sides and bottom of the potato rösti. Slide the whole rösti onto a large plate, cover with the skillet and flip it in one motion.
10
Return the skillet to low heat, cook for another 12 minutes, then turn off the heat.
11
Serve right away, straight from the skillet. If you prefer, loosen the sides of the potato with the spatula and turn it out onto a plate to serve.
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