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Potato rösti without egg and flour

updated

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Ingredients for 2 servings:

  • 3 large potatoes, mainly waxy
  • ¾ tsp, leveled salt
  • 1 tsp sautéed thyme
  • Clarified butter or vegetable oil
  • ½ small onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel, wash, and grate the potatoes. Squeeze the water through a fine sieve. Dice the onion into tiny cubes and toss everything with salt and thyme. Heat a large nonstick pan over high heat, add clarified butter or oil, and flatten the potato mixture into 4-6 small patties. Turn after 1-2 minutes. Reduce the heat to low. After another 1-2 minutes, cover and cook the rösti for another 5-10 minutes, turning once or twice more if necessary. At the end, you can cook uncovered again to ensure they are nice and crispy.

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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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