“When it comes to potatoes, more is more in my family. A few Thanksgivings ago, not one but two potato dishes appeared on our table—no one batted an eye, and it’s been that way ever since. Mashed potatoes always RSVP to the party, but this year I’m serving rösti inspired by cacio e pepe pasta alongside. I like that you can cut it into elegant wedges—a small slice of civility on a plate otherwise occupied by blobs and scoops. Other pros: The potatoes can be boiled the night before, and all of the cooking takes place on the stovetop, meaning you’re not competing for coveted oven space.” —Christina Chaey, senior food editor
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What you’ll need
Box Grater
$12 At Amazon
Mandoline
$57 $54 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Colander
$11 At Amazon
Large Nonstick Skillet
$50 At Amazon
Recipe information
Yield
6 - 8 Servings
Ingredients
3
1½
2
2
4
Preparation
Step 1
Place potatoes in a large pot and pour in water to cover by 2"; season generously with salt. Bring to a boil over medium-high heat, then reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes. Drain potatoes; transfer to a rimmed baking sheet and chill until cool, at least 1 hour. (Fully cooling the potatoes prevents them from getting gummy.)
Step 2
Grate potatoes on the large holes of a box grater or with a food processor fitted with the grater attachment. (Alternatively, you can use a mandoline fitted with a julienne slicer to create ₁⁄₁₆" matchsticks.) Transfer grated potatoes to a large bowl and toss with 2 oz. grated Parmesan, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2 tsp. pepper.
Step 3
Heat 3 Tbsp. oil in a medium nonstick skillet over medium. Add potato mixture (it will seem like a lot at first) and, using a heatproof rubber spatula, spread out in an even layer, pressing down on to ensure potatoes make good contact with pan. Cook, occasionally pressing down on potatoes and running spatula around edges and bottom of pan to prevent sticking, until underside is evenly golden brown and crisp, 7–9 minutes. Remove from heat.
Step 4
Set a large plate upside down over pan. In one swift and confident motion, flip pan and plate to invert rösti onto plate. Set pan back over medium heat, add remaining 1 Tbsp. oil, and carefully slide in rösti, crispy side up. Using spatula, tuck edges into pan to create a neat disk. Cook until second side is golden brown, 5–7 minutes. Run spatula around edges of rösti and give pan a shake until you can feel rösti freely move around in pan. Carefully slide rösti onto a platter and top with more Parmesan and pepper. Slice into wedges to serve.
Do Ahead: Potatoes can be boiled 1 day ahead. Let cool; cover and chill. Rösti (without additional cheese) can be made 3 hours ahead; store uncovered at room temperature. Reheat in a 300° oven 10 minutes before serving.
Leave a Review
Reviews (40)
Back to TopAs others noted, just hash browns - and I don't own and won't use a non-stick pan - so this was a total fail
Anonymous
32163
9/13/2023
Yeesh, what a mess. Followed the recipe to the letter, and like some others here it fully stuck to my non-stick medium skillet. After reassembling it I browned it in the oven so isn’t wasn’t a total waste (the flavor itself was very good)… but BA might want to run this recipe again to make sure the prep works as intended. A rare miss!
Afb
Los Angeles, CA
1/11/2023
I really liked this! I followed the directions but always eyeball ingredient portions to suit my own tastes, which I recommend. (Went heavy on cheese, salt, pepper). My almost 2 year old loved it, too. She's at a frustrating age where she'll try anything we're cooking but will spit absolutely everything out. She loved screaming at me the number of potatoes I still needed to shred, which were 6 medium potatoes or 3.5 lbs. While making this recipe she licked a bunch of shishito peppers and steak but did not eat. However, she ate three servings of these potatoes. I'm excited to cook this again, using the base recipe/directions and experiment with more ingredients. Could add some leftover meats or bacon/scallion/ched/sour cream drizzle to make a baked potato skin rosti. American-ize this in the best way? Thought- can I keep the skin on the potatoes or will it not shred the same? I'm a skin fan.
RH
DTX/STL
11/1/2022
Absolutely stellar, I can't get over how delicious this was. I followed the recipe closely, giving 3 large russets a boil first, then stuck them in the fridge to chill for an hour. Riced them using the grater disk on my food processor and mixed the salt and pepper into the cheese before folding it into the potatoes. I used my largest non-stick skillet and good olive oil, fried them for 9 minutes, then flipped them onto a huge flat pot lid, added more oil, slid them back into the skillet, and cooked for another 7 minutes. Absolute perfection, we cannot stop talking about how good it was. I can hardly wait to make this again!
Diane R.
Henderson, NV
12/15/2021
Absolutely delicious. Definitely use a non stick skillet. I did a test batch with my well seasoned cast iron and it didn't work out so well. They transported and crisped back up in the oven at 300 for 10 minutes just fine.
Michelle A
Indianapolis, IN
11/24/2021
Ok, so here's the problem. Bon appetit is promoting this dish as an alternative to mashed potatoes to transport to another location for Thanksgiving. This potato dish, and as I said before I never met a potato I didn't like, will never travel well. The crispiness will be lost forever, think reheating french fries. Mushy blah. Put them damn mashed taters in a crock pot or casserole dish that can be rewarmed and proudly walk into your host's house with a Thanksgiving staple sure to please everyone!. Sorry Jessie, but you don't know taters!
Scott
Columbus
11/17/2021
I used 2 large russets and cut them into 3 pieces each to cook more evenly. It filled the medium skillet about 1 inch deep. I wasn’t thrilled with the cook and flavor of the potatoes in the middle. The top and bottom were browned and tasty, but the middle was more grainy and undercooked. It wasn’t worth the effort. I’d rather have hash browns.
Sharon
San Ramon, california
11/14/2021