Makes 10 servings
- 4 lb/1.81 kg russet potatoes
- 4 fl oz/120 mL clarified butter,
or as needed
- Salt, as needed
- Ground black pepper, as needed
- 2 oz/57 g whole butter, or as needed
1. Scrub the potatoes and place them in a large stock pot. Add cold water to cover by 2 in/5 cm. Bring to a simmer and parcook until the potatoes are cooked about halfway, about 20 minutes. Drain and dry them over low heat or on a sheet pan in a 300 degrees F/149 degrees C oven until no more steam rises from them, 5 to 10 minutes.
2. Peel the potatoes as soon as they are cool enough to handle and grate them on the coarse side of a box grater.
3. Heat a rösti or sauté pan over high heat. Ladle in some of the clarified butter. Layer enough grated potato in the pan to make a single, uniform layer. Lightly drizzle the layer with a little additional butter and season with salt and pepper. Repeat with the remaining potatoes, butter, salt, and pepper. Dot the outside edge with pieces of whole butter.
4. Cook the potatoes until they are golden brown and form a cake, 4 to 5 minutes. Turn the entire cake, dot the edge with more whole butter, and cook the second side until the potatoes are fully cooked and tender and the crusts are golden brown and crisp. Turn the cake out of the pan, cut into servings, and serve immediately.
The Professional Chef, Ninth Edition
- by The Culinary Institute of America
- Rizzoli New York 2011
- $75.00 US; Hardcover; 232 pages; 750 photos
- ISBN-10: 0470421355
- ISBN-13: 978-0-470-42135-211
- Recipe reprinted by permission.
Previous editions on The Global Gourmet (with sample recipes):
- Cookbook Profile Archive
This page created November 2011