Potato rösti on Tasty Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/kartofel-ryoshti/

      Notes on ingredients:

      Potatoes. For this recipe, it’s best to use medium-starch potatoes – not too floury, but not waxy either. Preboiling is essential; do not skip this step, otherwise it will be very difficult to cook the thick layer of potatoes through and avoid burning the crust.

      Butter. The best results are achieved with butter. Different recipes use varying fat contents – from 72% to melted 99% fat butter. Personally, I find 82% to be optimal, although lower-fat butter also works well.

      Let’s move on to the preparation.

      Cut the potatoes into large pieces (each potato into 4-6 parts). Place in a pot.

      Cover with boiling water, put on the stove, and cook until almost done, about 5-6 minutes after boiling. Drain the water and allow the potatoes to cool enough to handle with your hands.

      While the potatoes are cooling, melt half of the butter.

      Grate the potatoes on a coarse grater.

      In a skillet or sauté pan (my pan has a 28 cm diameter), heat 1 tablespoon of vegetable oil over medium heat. Layer the grated potatoes in three layers, salting each layer to taste and drizzling with butter. Around the edges, distribute the remaining butter cut into pieces.

      Cook over medium heat until a golden crust forms on the bottom, about 5-6 minutes. Then flip and cook for another 5-6 minutes on the other side.

      Let the cooked potatoes sit in the skillet for 5-7 minutes, then transfer to a plate, cut, and serve.

      Enjoy your meal!

      This recipe for Rösti potatoes has been tested and prepared by chef Tatyana Nazaruk, author of Delicious Blog.

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