Swiss Potato Rösti

Ingredients

• 1.5 pounds potatoes, russet or waxy
• ½ medium yellow onion
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• ½ cup sour cream, for serving

Instructions

1. 1

   Scrub the potatoes under cold running water to remove dirt, then pat dry with a clean kitchen towel until no moisture remains on the surface.

2. 2

   Using the box grater's largest holes, hold each potato lengthwise and grate downward from top to root, pressing firmly, until you reach your fingertips—stop to avoid grating your fingers.

3. 3

   Peel the onion half, then grate it on the same side of the grater in the same downward motion until you reach the root piece.

4. 4

   Place a clean kitchen towel over a medium bowl and pour the grated potatoes and onion onto the towel, then wrap the towel around them tightly and squeeze hard over the sink until no liquid drips out—this removes excess moisture so the rösti will crisp.

5. 5

   Unwrap the squeezed potato and onion mixture into a bowl, then sprinkle 0.75 teaspoon salt and 0.25 teaspoon black pepper over it and toss gently with your fingers until evenly mixed.

6. 6

   Place a 12-inch non-stick or cast iron skillet over medium-high heat and pour in 3 tablespoons olive oil, then tilt the pan so oil coats the bottom evenly and wait until it shimmers and moves quickly, about 90 seconds.

7. 7

   Spread the grated potato mixture evenly across the hot oil in a single layer about 0.5 inch thick, pressing gently with a spatula so it forms a cohesive cake, then do not move it for 5 minutes so the bottom side fries.

8. 8

   Slide a spatula underneath the rösti, working around the entire edge and center to loosen it from the pan, then flip the whole cake in one decisive motion—if it breaks, gently push the pieces back together with the spatula.

9. 9

   Cook the flipped side without moving it for 4 minutes until the bottom is golden brown and crispy, watching for the edges to turn a deeper color around the 3-minute mark.

10. 10

    Remove the skillet from heat and slide the rösti onto a cutting board, then cut it into 2 wedges like a pizza pie.

11. 11

    Place one wedge on each plate, then dollop 2 tablespoons sour cream directly on top of each piece.

Tools you’ll need

• box grater
• kitchen towel
• medium bowl
• 12-inch non-stick or cast iron skillet
• spatula
• cutting board
• knife

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