Roesti is a Swiss dish of grated potatoes that are formed into a flat cake and fried. Originally eaten for breakfast by farmers in the Bern area, Roesti is now considered a national dish in Switzerland and is eaten as a side dish with many different meals.
This version of potato roesti comes from Chef Thomas Keller. Chef Keller, who is an Ambassador for All-Clad cookware, prepared this crispy potato dish in an All-Clad TK 8″ Sauté/Fry Pan.
Recipe courtesy of Chef Thomas Keller and All-Clad cookware.
3 medium potatoes such as russet or Kennebec (about 1¾ pounds)
1 tablespoon kosher salt
½ cup clarified butter
Preheat oven to 350°F.
Peel the potatoes, then coarsely grate them lengthwise in long strokes to keep the “shreds” as long as possible. Toss the potatoes with the salt and allow them to wilt down and release their liquid for about 5 minutes. Squeeze the potatoes in your hands to help release any remaining moisture, then pour off as much of the liquid as possible. You may wish to repeat the squeezing and pouring a couple of times to get the potatoes pretty dry.
Toss the grated potatoes with 2 tablespoons of clarified butter to evenly coat them. Heat the pan over medium high heat. Add 3 tablespoons of clarified butter to the pan. When the butter just begins to smoke, start placing the grated potatoes in the pan. Use a cake spatula to compact the potatoes tightly into the pan, and flatten them into an even layer that is about 1 inch thick.
When the roesti begins to brown around the edges, use a cake spatula to gently separate the edge of the potatoes from the pan and take a peek at the bottom of the roesti. Adjust the heat up or down to prevent scorching or sticking to the pan.
When the bottom layer is a rich, golden brown color, use a wide spatula to carefully and quickly turn the roesti over.
Pour the remaining butter around the perimeter of the roesti and continue to cook until the other side begins to brown.
Place the roesti in the center of the oven and bake for about 20 minutes. Remove from the oven and check to see that the bottom is well browned and crisp. Test for tenderness, too, by piercing the roesti with the tip of a paring knife – the potatoes should offer no resistance other than the crust. If the top or bottom is not quite crisp, they may be placed back on a medium burner to re-crisp, being careful not to burn the potatoes.
Remove the pan from the oven or stovetop and loosen the edges of the roesti from the pan with a cake spatula. Tilt the pan and coax the roesti out of the pan and onto a serving dish or cutting board. As soon as the roesti is cool enough to handle, sprinkle with chives and cut it into wedges, using a serrated knife.
Note: You can embellish the roesti recipe to suit your tastes by adding cooked bacon, minced onions, etc. to the grated potatoes before they are placed in the pan.
All-Clad cookware is available at better cookware stores and online.