Spud Life Crisis
Swiss-Style Crispy Potato Rösti with Fresh Herb Aioli
30 minutes
Serves 4
DinnerFrenchGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Meet rösti: Switzerland’s answer to the hash brown, but with a crispier crust and more drama. This version teaches you the secret to getting that shattering crunch and pairs it with a zippy herb aioli you’ll want on everything.
Ingredients
Yield
4
Instructions
- 01Coarsely grate the peeled russet potatoes using the large holes of a box grater. Immediately transfer to a clean kitchen towel.
- 02Gather the grated potatoes in the towel and squeeze firmly over the sink to remove as much liquid as possible.
- 03Toss the squeezed potatoes in a large mixing bowl with 1 teaspoon kosher salt and the black pepper.
- 04Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
- 05Add half the potato mixture to the pan, pressing it into an even, compact cake about 1/2 inch thick. Cook undisturbed for 5 to 6 minutes, until deeply golden and crisp on the bottom.
- 06Carefully flip the rösti using a large plate: slide the rösti onto the plate, invert the skillet over the plate, and flip both together to return rösti to the pan. Drizzle 1 tablespoon olive oil around the edge.
- 07Cook the second side for 5 to 6 minutes more, until crisp and golden. Slide onto a cutting board and repeat with remaining potatoes, oiling the pan with the last 1 tablespoon olive oil.
- 08While the rösti cooks, whisk together the mayonnaise, lemon zest, 2 teaspoons lemon juice, parsley, chives, dill, remaining 1/4 teaspoon kosher salt, and garlic in a small bowl until smooth.
- 09Cut the rösti into wedges, top with a generous spoonful of herb aioli, and serve immediately.
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