BASIC CRISPY
POTATO CAKE
(AKA RÖSTI)
SERVES 2 OR 3
3 medium russet (baking) potatoes (about 1 pound), rinsed
and cut into 1⁄16-inch matchsticks or grated on the
large holes of a box grater
¼ cup olive oil
Kosher salt and freshly ground black pepper
Spread the potatoes on a large microwave-safe plate and
microwave on high until hot all the way through and
softened but still slightly crunchy, about 5 minutes.
- Heat 2 tablespoons of the oil in skillet over medium heat
until shimmering. Add the potatoes and press into the
bottom of the pan with a rubber spatula. Season with salt
and pepper. Cook, swirling and shaking the pan
occasionally, until the potatoes are deep golden brown
and crisp on the first side, about 7 minutes. Carefully
slide the rösti onto a large plate. Set another plate on top
of it, upside down, grip the edges, and invert the whole
thing so the rösti is now cooked side up. - Heat the remaining 2 tablespoons oil in the skillet and
slide the rösti back in. Season with salt and pepper.
Continue cooking, swirling and shaking the pan
occasionally, until the rösti is deep golden brown and