Rösti Ingredients

Instructions

Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.

Heat lard and oil in an 8″ nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. [NOTE: this seems physically impossible to me. I poured the melted butter/oil, and salt over the grated potatoes in bowl and mixed before transferring to a pan. How can you toss this huge amount of potatoes and oil in an 8-inch pan?! C'est impossible, Saveur!] Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.

Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve. [optional: serve with sour cream and scallions]

*** Yes, it is a lot of salt. But potatoes need a lot of salt. You can adjust, but this seemed right to me.

***People have argued in favor of a rösti made with raw potatoes. I have tried and it is not as good. It is really worth the effort of pre-cooking the potatoes.