Rösti — Swiss potato cake (eight techniques tested)

Adam Ragusea • June 2, 2022

Adam Ragusea

@aragusea

About

My name is Adam Ragusea. I cook in my house, and I show you how you can too (in your house, not mine). I like to use my head when I cook, but I have no time for being fussy or fancy. I post a recipe video every Thursday, and some other kind of video about food every Monday (usually with science). I also... am married to Lauren Morrill: https://laurenmorrill.com/ write music: https://soundcloud.com/aragusea make silly podcasts about music with my friend Meg: https://megandadamlistento.wixsite.com/website am a dad: [They're not old enough to have links yet.]

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Thanks to ShipStation for sponsoring this video! Get a 60-day free trial: https://www.shipstation.com/ragusea ***RECIPE*** potatoes (1/2 lb, 227g per person, I like Yukon Golds) fat/oil (I like clarified butter) salt Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes. Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes. Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.