Potato Roesti

Ingredients

• 454 g (1 pound)Yukon Gold potatoes, chilled and shredded
• 113 g (4 ounces)onions, shredded
• 20 ml (4 teaspoons)vegetable oil
• 57 g (4 tablespoons), dividedunsalted butter
• to tastekosher salt
• to tastefreshly ground black pepper

Instructions

1. 1

   Drain the vegetables

   Put the shredded potatoes and onions in a salad spinner and spin for 1 to 2 minutes, removing as much liquid as possible.

2. 2

   Add the oil

   Transfer the potato mixture to a large bowl, stir in the oil and divide it into four equal portions.

3. 3

   Warm the oven

   Heat the oven to 95°C (200°F) to keep cooked roesti warm.

4. 4

   Melt the butter

   For the skillet method, melt ½ tablespoon of butter in a 10-inch skillet over medium heat.

5. 5

   Cook the first side

   Season one quarter of the potato mixture with salt and pepper in a small bowl, then spread it in a thin layer in the skillet. Shape it into a round with a spatula and press gently. Cook for 5 to 7 minutes, until browned.

6. 6

   Flip and finish

   Top the roesti with another ½ tablespoon of butter and slide it onto a pan lid. Carefully invert the skillet over the lid, then turn the skillet and lid back over so the uncooked side is in the skillet. Return it to the heat and brown for a further 5 to 7 minutes. Move it to a wire rack and keep it warm in the oven; repeat with the remaining potato mixture.

7. 7

   Heat the waffle iron

   For the waffle-iron method, heat the waffle iron to its highest setting.

8. 8

   Butter the iron

   Melt the butter in a microwave-safe bowl on high for about 1 minute. Brush both sides of the hot waffle iron with about ½ tablespoon of melted butter per side.

9. 9

   Cook the portions

   Spread one quarter of the potato mixture evenly in the waffle iron, close it and cook for 8 to 10 minutes. Transfer the roesti to a wire rack and keep it warm in the oven. Repeat with the remaining three portions.

What is potato roesti?

Roesti is a Swiss potato dish, often formed as a broad, crisp cake from grated potatoes. This version adds shredded onion and offers two ways to cook it: in a skillet or a waffle iron.

Chilled potatoes are easier to shred, and spinning the potato and onion mixture dry helps the roesti brown rather than steam. A little oil is mixed through the vegetables, while butter adds richness as the portions cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 3g protein, 24g carbs, 16g fat.

The potatoes provide most of the carbohydrate, while butter and vegetable oil account for most of the fat; the dish contains only a modest amount of protein. Serve a portion with eggs, beans or another protein-rich food and vegetables for a more balanced plate.

Getting the potatoes ready

Drain well: Spin the shredded mixture for the full 1 to 2 minutes, then check that excess liquid has been removed. Drier shreds are easier to shape and more likely to turn crisp.

Divide evenly: Split the oiled mixture into four portions before cooking. This helps each roesti cook at a similar rate and makes it easier to manage batches.

The skillet flip

Shape gently: Spread each portion into a thin layer and press just enough to help it hold together. Firm packing can make the centre dense.

Turn with care: The lid gives you a surface to support the cake as you flip it. Keep the skillet and lid steady, and take care around the hot pan and melted butter.

Choosing a cooking method

Skillet: Cook each side for 5 to 7 minutes over medium heat. This method makes a round cake with a browned surface and lets you control the shape as it cooks.

Waffle iron: Use the highest setting and cook each portion for 8 to 10 minutes. The ridged plates make a patterned roesti; check that it is browned before lifting it out.

Keeping the roesti warm

Use a wire rack: Set each finished portion on the rack rather than stacking it, so steam can escape and the underside stays crisp. Hold the rack in the 95°C oven while you cook the remaining portions.

Work in batches: The recipe makes four portions, so allow time for each one to cook fully. Keep the oven warm, not hot, to hold the first portions without continuing to brown them too much.

What to serve with it

A roesti pairs well with eggs or a savoury main, and a green salad or cooked vegetables can make the plate more varied. Serve it soon after cooking for the best contrast between the crisp outside and tender middle.

Season to taste: Salt and pepper go into each portion before cooking, so you can adjust the seasoning as you work through the batches.

Recipe notes & tips

• Chill the potatoes before shredding them, as the recipe specifies.
• Spin the potato and onion mixture thoroughly to remove excess moisture.
• Have the lid ready before flipping the skillet-cooked roesti.
• Use a wire rack to keep cooked portions from sitting in their own steam.
• Cook the roesti in batches rather than crowding the skillet or waffle iron.

Variations

• Add herbs: Stir finely chopped chives or parsley into the seasoned potato mixture.
• Use a different potato: Choose another floury or all-purpose potato if Yukon Golds are unavailable.
• Add garlic: Mix a little finely grated garlic into a portion before cooking.
• Serve with eggs: Top or accompany the roesti with a fried or poached egg.
• Make smaller cakes: Divide the mixture into smaller portions and keep an eye on their cooking time.

Common mistakes to avoid

• Leaving in excess liquid: Spin the shredded vegetables thoroughly so the roesti can brown.
• Making the layer too thick: Spread the mixture thinly for more even cooking.
• Pressing too firmly: Shape the cake gently so its centre does not become dense.
• Flipping without support: Use a lid to support the roesti and turn it carefully.
• Stacking cooked portions: Hold them on a wire rack so trapped steam does not soften the crust.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or waffle iron until hot and crisp; microwaving can soften the crust.

Frequently asked questions