in Recipes

Crispy potato rösti without egg

updated

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Ingredients for 2 servings:

  • 3 large potatoes
  • 1 sprig of parsley
  • e.g. salt and pepper
  • some nutmeg
  • e.g. oil for frying or clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel the potatoes and grate them. Season them in a bowl with salt, pepper, and a little nutmeg. Mix the mixture well. Pluck the fresh parsley from the stalks, chop it finely, and mix it into the potato mixture. Heat a large pan with oil or, if desired, clarified butter. Only when the oil is very hot, add half a handful of the potato mixture to the hot oil and, using a spoon, flatten the pile of potatoes so that the rösti is about 2 cm high. Fry the rösti for about 2 minutes at full heat. When the sides are browned, the rösti is ready to be turned. After frying, place the rösti on a paper towel to absorb any excess fat. A crisp salad goes well with the rösti.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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