Fried Potato Rösti
Fried Potato Rösti
Ingredients
- 1.2 kg potato, starchy, like Russet Burbank
- 100 g fat, solid at fridge temperature (4-5°C), melted; beef fat recommended
- 20 g salt
- as needed mix-ins, herbs, aromatics, etc.
Instructions
- 1
Peel the potatoes, then wash them thoroughly in cold water to remove any dirt or impurities.
⏱️ 5 min
- 2
Grate the peeled potatoes. As you grate, immediately place the shredded potato into a bowl of cold water. This prevents browning and removes excess starch.
⏱️ 10 min
- 3
Once all the potatoes are grated, take batches of the shredded potato and wring out as much moisture as possible using a sturdy tea towel. A kitchen towel may rip under the tension. The drier the potato, the crispier the rösti.
⏱️ 10 min
- 4
Weigh out 1000 grams of the grated, dried potato into a large mixing bowl.
⏱️ 2 min
- 5
Add the 100 grams of melted fat and the 20 grams of salt to the bowl with the potato. If using, add any desired mix-ins like herbs or aromatics.
⏱️ 1 min
- 6
Mix all the ingredients thoroughly until the potato is evenly coated with the fat and salt.
⏱️ 2 min
- 7
Preheat your oven to 180°C (350°F).
00🌡️ 180
- 8
Transfer the potato mixture to a baking tray that has been well-lined with baking paper.
⏱️ 1 min
- 9
Place a second baking tray of the same size on top of the potato mixture and press down firmly to flatten the potato evenly into a compact layer.
⏱️ 1 min
- 10
Remove the top baking tray, place another sheet of baking paper directly on top of the flattened potato, then cover the entire baking tray tightly with tin foil.
⏱️ 1 min
- 11
Bake in the preheated oven for 45 to 60 minutes, or until the potato is fork-tender.
⏱️ 60 min•🌡️ 180
- 12
Remove the rösti from the oven. Carefully remove the tin foil and top baking paper. Allow the potato to steam briefly for about 5 minutes.
⏱️ 5 min
- 13
Place the second baking tray back on top of the rösti and press down very firmly to compact it further. This will help it hold its shape.
⏱️ 1 min
- 14
Chill the pressed rösti in the refrigerator until it is well set and firm, which will take at least 3 hours.
⏱️ 180 min
- 15
Once chilled and set, remove the rösti from the baking tray and slice it into your desired size and shape for frying.
⏱️ 5 min
- 16
Heat a frying pan to 180°C (350°F) or to medium-high heat with a little oil or fat. Fry the sliced rösti until golden brown and crispy on both sides.
⏱️ 10 min•🌡️ 180
Kitchen Tools
Fried Potato Rösti
- 1.2 kg potato, starchy, like Russet Burbank
- 100 g fat, solid at fridge temperature (4-5°C), melted; beef fat recommended
- 20 g salt
- as needed mix-ins, herbs, aromatics, etc.
Instructions
- 1
Peel the potatoes, then wash them thoroughly in cold water to remove any dirt or impurities.
⏱️ 5 min - 2
Grate the peeled potatoes. As you grate, immediately place the shredded potato into a bowl of cold water. This prevents browning and removes excess starch.
⏱️ 10 min - 3
Once all the potatoes are grated, take batches of the shredded potato and wring out as much moisture as possible using a sturdy tea towel. A kitchen towel may rip under the tension. The drier the potato, the crispier the rösti.
⏱️ 10 min - 4
Weigh out 1000 grams of the grated, dried potato into a large mixing bowl.
⏱️ 2 min - 5
Add the 100 grams of melted fat and the 20 grams of salt to the bowl with the potato. If using, add any desired mix-ins like herbs or aromatics.
⏱️ 1 min - 6
Mix all the ingredients thoroughly until the potato is evenly coated with the fat and salt.
⏱️ 2 min - 7
Preheat your oven to 180°C (350°F).
00🌡️ 180 - 8
Transfer the potato mixture to a baking tray that has been well-lined with baking paper.
⏱️ 1 min - 9
Place a second baking tray of the same size on top of the potato mixture and press down firmly to flatten the potato evenly into a compact layer.
⏱️ 1 min - 10
Remove the top baking tray, place another sheet of baking paper directly on top of the flattened potato, then cover the entire baking tray tightly with tin foil.
⏱️ 1 min - 11
Bake in the preheated oven for 45 to 60 minutes, or until the potato is fork-tender.
⏱️ 60 min•🌡️ 180 - 12
Remove the rösti from the oven. Carefully remove the tin foil and top baking paper. Allow the potato to steam briefly for about 5 minutes.
⏱️ 5 min - 13
Place the second baking tray back on top of the rösti and press down very firmly to compact it further. This will help it hold its shape.
⏱️ 1 min - 14
Chill the pressed rösti in the refrigerator until it is well set and firm, which will take at least 3 hours.
⏱️ 180 min - 15
Once chilled and set, remove the rösti from the baking tray and slice it into your desired size and shape for frying.
⏱️ 5 min - 16
Heat a frying pan to 180°C (350°F) or to medium-high heat with a little oil or fat. Fry the sliced rösti until golden brown and crispy on both sides.
⏱️ 10 min•🌡️ 180