Rösti
The Swiss rösti is essentially the fanciest potato latke you’ll ever eat. In fact, the two dishes are likely culinary cousins. A rösti in its purest form is shredded potato, seasoned with salt and pepper, and pan-fried in clarified butter. This method helps to keep the exterior beautifully crisp while the interior remains buttery. Oh, did we mention it’s gluten free?
To add a little more of the signature latke flavor, we added some grated onion, which we think no good latke would be without. Also, though some cooks finish the rösti on the stove, a quick 15 minutes in the oven will help crisp up the edges and seal it together.
The best part of this recipe is the topping. We view it almost like a Hanukkah pizza. Cut off a slice and top as you will. We love the classic apple sauce, but you can go fancy with a bit of lox, sour cream, fresh dill, and roe. An amazing treat for a Hanukkah party.
Tried this recipe? Let us know how it came out in the comments below.
Yukon gold potatoes, peeled
medium onion
Kosher salt, plus more for finishing
freshly ground black pepper
clarified butter, ghee or neutral oil, divided
Apple sauce, for serving
Sour cream, for serving
Fresh dill, for serving
Salmon roe, for serving
- Adjust an oven rack to center position, and preheat oven to 375º. Place a wire rack inside a baking sheet. Using the grating attachment on a food processor, or medium holes on a box grater, grate potatoes and onions into a large bowl. Using a clean dish towel, squeeze out as much liquid as possible from the mixture. Wipe out the bowl, and transfer mixture back into it. Season with salt and pepper, and stir to combine.
- In a medium-size skillet over medium heat, melt 3 tbsp of clarified butter. Add half the potato mixture to the skillet, and using a spatula, press the top and sides to form into a disk. Cook for 7 to 10 minutes, or until the bottom is golden and the center feels soft.
- Take the skillet off the heat. Using a plate larger than the skillet edge, place the plate on top of the skillet and flip. Slide the rösti back into the skillet, golden side up, and form back into disk. Cook for an additional 7 to 10 minutes until golden.
- Transfer rösti to the wire rack, and bake for 15 minutes. Repeat steps for the remaining potato mixture.
Serve immediately with a dusting of more salt and desired toppings.
