Rösti
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Peel the potatoes and grate them on the large holes of a box grater. Lift a handful of grated potatoes and squeeze it over a bowl or the sink to drain off as much liquid as possible. Drop the squeezed potatoes into a bowl and continue until all the potatoes are squeezed.
  2. Sprinkle the salt over the potatoes and add black pepper to your taste. I like a lot, some like less. Toss to distribute the seasoning.
  3. Place a wide, heavy skillet over medium heat and melt the bacon grease in it. It should cover the bottom of the pan, about 1/8 inch deep. When it begins to shimmer, flick a piece of grated potato into the hot grease. If it sizzles instantly, add the rest of the potatoes, a spatula or spoonful at a time. Do this gently as you don’t want the grease to bounce and burn you.
  4. When all the potatoes are in the pan, use the back of the spatula to gently press down and form them into a compact round “cake.”
  5. Cook until the underside is a deep, crispy brown and the top potatoes are turning translucent; this takes 10 to 15 minutes. Keep an eye on the potatoes while they are cooking and turn the heat down to keep them from burning, if needed. Conversely, if the top potatoes are translucent but the bottom is not crisply brown, turn the heat up a bit to quickly darken it.
  6. Gently move a spatula underneath the potato cake and around the skillet to loosen it, and then lift the whole cake, turn it over, and slide it back into the pan. (If this seems awkward, you can remove the cake to a large plate, place another plate over the top, and, holding the plates together, invert them, flipping the cake over. Then slide the cake, uncooked side down, back into the pan.)
  7. Cook the second side for 7 to 10 minutes, until brown and crisped. Remove the rösti from the pan, let it drain briefly on paper towels, and then serve it immediately on a warmed platter. Pass the “Clabber,” Chive, and Caper Tater Sauce.