Classic Swiss Rösti

Ingredients

• 1 lb Medium waxy potatoes (Yukon Gold)
• 3 tablespoons Unsalted butter
• 2 tablespoons Fresh chives

Instructions

1. 1

   Scrub the potatoes under cold running water until all dirt is removed, then pat dry completely with paper towels.

2. 2

   Hold each potato horizontally and grate it lengthwise on the large holes of a box grater until you reach the skin, rotating as you go to avoid grating your fingers.

3. 3

   Gather the grated potato in a clean kitchen towel and squeeze hard over the sink for 20 seconds until liquid stops dripping, wringing it like you are wringing out laundry.

4. 4

   Transfer the squeezed potato to a medium bowl and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of ground black pepper, then toss gently with your hands until evenly coated.

5. 5

   Snip the fresh chives using kitchen scissors directly into a small bowl into pieces about 1/4-inch long, collecting about 2 tablespoons total.

6. 6

   Place a 10-inch non-stick skillet over medium-high heat and add 1.5 tablespoons of butter, swirling as it melts until the entire pan bottom is coated with foam, about 60 seconds.

7. 7

   Add half the grated potato mixture to the hot skillet, spreading it with a wooden spoon into an even layer about 1/2-inch thick covering the pan bottom.

8. 8

   Press down firmly on the potato cake with a spatula and cook without moving it over medium-high heat until the bottom is golden brown and crispy, about 4 minutes, checking once by lifting an edge with a spatula.

9. 9

   Slide the rösti onto a large plate, add the remaining 1.5 tablespoons of butter to the hot skillet, then invert the potato cake back into the skillet uncooked-side down.

10. 10

    Press down again and cook the second side until golden brown and crispy, about 3 to 4 minutes, checking once by lifting the edge.

11. 11

    Slide the finished rösti onto a cutting board and cut it in half to create two equal portions.

12. 12

    Transfer each rösti half to its own plate, scatter the snipped chives evenly over the top of both, and serve immediately while hot.

Tools you’ll need

• Box grater with large holes
• Kitchen towel
• Medium mixing bowl
• Kitchen scissors
• Small bowl
• 10-inch non-stick skillet
• Wooden spoon
• Rubber spatula
• Large plate
• Cutting board

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