Description
Crispy Swiss potato rösti celebrates alpine comfort with golden-brown potato perfection. Rustic potato pancakes deliver hearty flavor from traditional Swiss kitchens, inviting you to savor each delectable, crunchy bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) thin-skinned potatoes
- ½–1 pound (227–454 grams) Jarlsberg cheese, grated
Cooking Fats:
- Canola oil, for cooking
- Butter, for cooking
Seasonings and Garnish:
- Salt, to taste
- Pepper, to taste
- 2 green onions or a few chives, chopped
Instructions
- Prepare potatoes by either baking or boiling in a saucepan for approximately 15 minutes until they reach a tender but firm consistency, ensuring they are not overcooked.
- Allow the potatoes to cool completely at room temperature, which prevents moisture accumulation and helps achieve a crispy texture.
- Coarsely grate the cooled potatoes using a box grater, creating rustic, uneven shreds that will provide optimal crispiness.
- Place a 9 or 10-inch (23 or 25-centimeter) skillet over medium-high heat, adding a combination of vegetable oil and unsalted butter to create a flavorful, non-stick surface.
- Carefully layer half of the grated potatoes into the heated skillet, spreading them evenly and seasoning generously with kosher salt and freshly ground black pepper.
- Sprinkle finely chopped green onions across the potato layer, allowing them to infuse their delicate flavor into the rösti.
- Cook the first potato layer until the bottom develops a golden-brown, crispy crust, which typically takes 5-7 minutes.
- Distribute the Jarlsberg cheese evenly over the first potato layer, ensuring complete coverage for maximum melting potential.
- Cover the cheese with the remaining grated potatoes, creating a complete potato and cheese sandwich.
- When the bottom layer turns golden and crisp, carefully invert the rösti onto a large plate using a wide spatula.
- Add an additional pat of butter to the skillet to enhance flavor and prevent sticking.
- Gently slide the rösti back into the pan, presenting the previously golden side facing upward.
- Continue cooking for an additional 5-7 minutes until the second side achieves a similar golden-brown crispness.
- Transfer the finished rösti to a cutting board, garnish with additional chopped green onions or fresh chives if desired.
- Slice into wedges and serve immediately while the cheese is still melted and the potatoes remain crisp.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the best crispy, golden texture and smooth interior.
- Cooling is Crucial: Let boiled or baked potatoes cool completely to prevent moisture and ensure a perfectly crisp rösti.
- Pan Temperature Control: Use medium-high heat to achieve a golden-brown crust without burning the potatoes.
- Cheese Distribution Technique: Spread Jarlsberg evenly across the first potato layer for a consistent, melty cheese experience in every bite.
- Flipping Skill: Use a large plate to confidently flip the rösti, ensuring an even, crispy exterior on both sides.
- Serving Suggestion: Garnish with fresh green onions or chives to add a bright, fresh contrast to the rich, cheesy potato dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Swiss
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg