Ingredients:

• 4 med-large yukon gold potatoes
• 2 Tablespoons butter
• 2 Tablespoons canola oil
• salt to taste
• optional: cheese 🙂 (I added gruyere)

This week we travelled to Switzerland for this traditional dish. Rösti is sort of a cross between a hash brown and a potato pancake. It’s delicious. Crispy on the outside, deliciously soft on the inside. What’s not to love?

This is a very forgiving dish and you can certainly get some chores done in between steps. As a classically farm-style dish, I think that was sort of the point.

Start out by washing your potatoes. Then place in a pot and cover with cold water. Once you bring them to a boil, cook for about 20 minutes or until they’re tender. Drain and set aside until you can handle them without scorching your fingers. Once cooled, peel. Then place them in the fridge for an hour.

Heat up a nonstick pan on medium heat and melt your butter with the oil. Using a large-holed grater, grate your potatoes. This was the oddest part of the process for me..just do it. Once thats all done, add your potato to the pan and gently sort of mix. Add your salt and then press into a disk. Cook for 20 minutes or until you can see some crisp edges. Shake the pan around a little to make sure you don’t stick.

To flip over, place a large plate over the pan and hold while you turn over. Seems nerve-wracking but its not so bad. You got this! If you don’t stick the dismount back into the pan so well, don’t worry, just smoosh it all back into place and no one will ever know. Tuck your edges in and cook for another 20 minutes. Add cheese if you like.

Since this is usually a breakfast dish, I served mine with a nice fried egg.

10/10 would recommend