In our family, potatoes are an all-time favorite, in part because they are great at breakfast, lunch, and dinner, so basically any time of day! If you’re a potato fan like us, you don’t want to miss this special treat that comes from Switzerland. This pan-sized potato cake, which the Swiss call rösti, is a classic that you can serve at brunch, or at dinnertime as a unique twist on a potato side dish. It’s super simple to make, and comes out perfectly crispy on the outside, while still tender on the inside…. Simply amazing!
Crispy Rosti Potatoes
40-45 minutes to prepare serves 4-6
- 1 pound baking potatoes
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, coursly chopped
- Preheat the oven to 375 º F, and shred potatoes with a grater or food processor.
- Rinse the excess starch from the shredded potatoes in cold water. Drain the water and squeeze the potatoes in your hand to remove any excess moisture, and place in large bowl.
- Melt butter in microwave, then add it, along with salt and pepper, to the potatoes. Stir to combine.
- Heat a 10-inch frying pan over medium-high heat, and add the oil. Once the oil is very hot, add the potato mixture.
- Continue cooking over medium high heat for five minutes until the bottom of the pancake is golden brown and crispy.
- Transfer the pan to the oven, and bake for 10 minutes.
- Remove from oven and use a wide spatula to flip the pancake. Put the pan back in the oven and bake for another 10-15 minutes.
- Transfer the pancake to a serving dish, and garnish with a dollop of sour cream and the parsley leaves. Serve while hot.
Recipe adapted from Fine Cooking