Swiss Fried Potatoes
Submitted by cindy snyder
Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minThis is Swiss rösti cooking with a cheesy twist. Par-cooked potatoes are shredded or cut into matchsticks, tossed in a hot skillet with butter, sweet onion, and diced Swiss cheese or Gruyère, then pressed into a flat cake and cooked undisturbed until the bottom turns deeply golden and shatteringly crisp.
The boil-then-fry method is what separates rösti from hash browns. The initial simmer cooks the potatoes through and gives them time to release their excess starch, which makes the final cake crispier, not gummy. A sprinkle of water before covering the pan turns into steam that finishes the top while the bottom continues to crust.
Flipping the whole thing onto a platter is the dramatic finish. A clean turn with an inverted plate rewards you with a glossy golden disc that looks like it came out of a Zurich bistro.
Pro Tips
- Par-cook the potatoes a day ahead. Chilled potatoes shred cleaner and crisp better than warm ones.
- Use a heavy skillet, cast iron if you have it. Thin pans have hot spots that burn patches while other patches steam.
- Resist the urge to stir during the final 10 minutes. That undisturbed contact is the entire point.
- Practice the plate-flip over the sink once, cold, before you commit with a hot pan.
Variations
- Add diced ham or crumbled cooked bacon for a heartier weekend breakfast rösti.
- Stir in a tablespoon of fresh thyme or rosemary with the onions.
- Top the finished cake with a fried egg and a spoonful of crème fraîche for a proper brunch plate.
Ingredients
Directions
Heat 1-inch salted water (½ teaspoon salt to 1 cup water) to boiling.
Add potatoes.
Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes.
Peel and shred potatoes or cut into ¼ inch strips.
Heat margarine in 10-inch skillet until melted.
Add potatoes, onion and cheese.
Sprinkle with salt and pepper.
Cook, uncovered, over medium heat, turning frequently, until potatoes start to brown, about 10 minutes.
Add 1 to 2 tablespoons margarine to prevent sticking if necessary.
Press potatoes with spatula to form flat cake.
Sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes.
Place inverted platter over skillet and invert potatoes onto platter.
Comments
