German cuisine · Vegetable Dishes

Rösti from Grated Potatoes

Coarsely grated potatoes fried in clarified butter into a cake that's crispy outside and soft inside.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 1 onion
• 60 g clarified butter
• 30 g butter
• 1 tsp salt
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Parboil the potatoes in their skins the day before for 10 min., let cool, and peel while cold – this keeps the grated potato stable when frying.
2. Coarsely grate the potatoes, finely grate the onion, mix both with salt, pepper and nutmeg, and pour off any liquid that has come out.
3. Melt the clarified butter in a 24 cm nonstick pan over medium heat until it just starts to shimmer.
4. Add the potato mixture, press into a flat cake with a spatula and fry for 10–12 min. without stirring until the edge is golden brown.
5. Slide the rösti onto a plate, melt the butter in the pan and slide the cake back in; fry for another 8–10 min. until both sides are crispy.
6. Cut into wedges on a board and serve immediately while the crust still crackles.