Rösti

Method

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1. Boil the potatoes whole in their skins for 12 minutes — they should still be firm in the middle. Drain, cool, and refrigerate at least 6 hours or overnight.

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2. Peel the chilled potatoes and grate them coarsely into a bowl. Do not rinse; the surface starch is helping you.

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3. Season with the salt, pepper and caraway, and fold in the Gruyère if using. Toss with your hands, keeping the strands loose.

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4. Heat half the butter with half the oil in a 24 cm non-stick or well-seasoned pan over medium-low heat.

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5. Tip the potato in and spread it to the edges, then shape the sides with a spatula. Do not press it down.

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6. Cook 12 to 15 minutes without touching it, until the base is deep golden — lift an edge to check.

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7. Slide it onto a plate, put another plate on top, invert, and slide it back into the pan with the rest of the butter and oil.

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8. Cook another 12 minutes until the second side matches.

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9. Slide onto a board, rest 2 minutes, and cut into wedges. Serve with soured cream and chives.

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Chef’s Tips

• Par-boil the day before. Same-day potatoes give a gluey rösti.
• Never press it flat. Pressing squeezes out the air that makes it light.
• Medium-low heat for twelve minutes a side. Rushing gives a pale crust and raw middle.

Pairing Suggestions

• A fried egg and bacon
• Smoked salmon and soured cream
• Zürcher Geschnetzeltes

Storage & Reheating

Refrigerate 2 days and recrisp in a dry pan. Freezes 1 month, cooked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.