Potato Rösti

Serve rösti with smoked salmon for a straightforward dinner or elegant breakfast.

Ingredients

• 3 large Russet potatoes

• 1.5 teaspoon kosher salt

• 7 tablespoon grapeseed oil plus a teaspoon for seasoning the pan

• Crème fraîche for serving

• Smoked salmon for serving

• Capers or pickle for serving

• Lemon for serving

• Thinly sliced red onion for serving

Instructions

Step 1

Preheat the oven to 400 degrees Fahrenheit. Peel and finely julienne the potatoes using a mandoline or spiral slicer. A box grater is also effective. Approximately seven glasses are recommended. Refer to the remarks above on the use of 2 versus 3 potatoes.

Step 2

Rinse with cold water, wipe dry, transfer to a colander, and season with salt. Mix and allow to rest for 10 minutes. Eliminate any water released by the potatoes, transfer them to a tea towel, envelop, and gently compress to remove excess moisture from the potatoes once more.

Step 3

Heat one teaspoon of grapeseed oil in an 8- or 9-inch skillet over high heat until it starts to smoke. Lower the heat, discard the oil, and clean the pan with a paper towel. The procedure of seasoning the pan will aid in preventing adhesion.

Step 4

Reposition the pan over medium heat and incorporate 1/4 cup of the oil. Once the oil reaches a high temperature and starts to shimmer, remove the pan from the heat and cautiously add the potatoes. Adjust the heat to medium. Upon hearing the oil and potatoes commence sizzling, reduce the heat to medium-low. Allow to cook for one to two minutes, applying pressure to the pancake with a spatula and detaching any potatoes adhering to the edges. For the use of 2 potatoes, dispense 2 tablespoons of oil about their periphery. For three potatoes, pour a quarter cup of oil around their periphery. Enhance the potatoes with an additional pinch of salt. Cook for 10 to 15 minutes, checking after around 8 or 9 minutes if utilizing only 2 potatoes, over medium-low heat. Periodically, beginning after 6 or 7 minutes, insert a spatula beneath the pancake to detach it from the bottom and edges, and gently flip it.

Step 5

The challenging aspect is the flipping process. Once more, maneuver a spatula along the periphery and beneath the pancake to detach it. Locate a plate that securely covers the potatoes, preferably one that fits tightly within the pan. To safeguard your hand, encase it in a tea towel or don a long rubber glove; I neglected to do so, although oil may splatter and cause burns depending on the dimensions of the plate employed. Using your safeguarded hand, stabilize the plate against the potatoes, while with the other hand, invert the pan to transfer the potatoes onto the plate. Reinsert the pancake into the pan. Cook for a further 10 to 15 minutes, or less if utilizing only two potatoes.

Step 6

Transfer the rösti onto a cooling rack positioned on a baking sheet. Bake for 8 minutes or until the rösti is crisp and free of excess oil. Remove from the oven and allow to rest on a rack prior to serving with smoked salmon, crème fraîche, capers, onions, lemon, and other accompaniments.