Swiss rösti — crispy potato pancakes from the Alps

Ingredients (for 4 servings)

• 1 kg potatoes suitable for boiling
• 60 g butter (or 4 tablespoons olive oil)
• 1 small onion, finely chopped (optional)
• Salt and ground black pepper, to taste
• Fresh chopped parsley, for serving

Preparation steps

1. Boil the potatoes in their skins in salted water for 8–10 minutes, until they soften only slightly (parboiled). Drain them and let them cool completely — ideally leave them overnight in the refrigerator.
2. Peel the cooled potatoes and grate them on a coarse grater. Add salt and pepper and mix in the chopped onion, if using.
3. Heat the butter in a large non-stick frying pan over medium heat. Spread the grated potatoes in an even layer (about 2 cm thick) and press down lightly with a spoon.
4. Fry without stirring for 10–12 minutes, until the bottom turns golden with a crispy crust.
5. Flip it over with the help of a large plate: place the plate over the pan, turn the pan upside down, then slide the pancake back into the pan with the uncooked side down. Add a little butter if needed.
6. Fry for another 8–10 minutes, until golden on both sides. Serve hot, cut into triangles, with fresh parsley on top.

Preparation time: 15 minutes (+ cooling time) | Cooking time: 25 minutes | Servings: 4