Herbed Potato Roesti with Smoked Cheddar

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Appears in Cook's Illustrated January/February 1995

For the best version of this classic Swiss potato pancake, use high-starch potatoes and pure butter--and don't bother to precook the potatoes.

SERVES 4 to 6

TIME 40 minutes

WHY THIS RECIPE WORKS

Most roesti recipes suggested starting with boiled potatoes, so we were surprised when we found that raw potatoes made the best roesti, a moist cake with a thick, crisp crust and a buttery, fresh potato flavor. As an added benefit, raw pota...

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