• Ingredients: 23
  • Serves: 2

Rösti with yellow-fleshed potatoes such as yukon gold, unsalted butter, vegetable oil.


  • 1 lb. yellow-fleshed potatoes such as Yukon Gold
  • 2 tbsps. unsalted butter
  • 1 tbsp. vegetable oil

The Mashed Potatoes

The Chicken Filling

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes.
  2. Step 2 Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.

    For this step you will need

  3. Step 3 In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides.

    For this step you will need

  4. Step 4 Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake.
  5. Step 5 Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides.

    For this step you will need

  6. Step 6 Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.

Nutrition information

Calories 338 Carbohydrates 40 g (13%)
Fat 19 g (29%) Protein 5 g (9%)
Saturated Fat 8 g (39%) Sodium 15 mg (1%)
Polyunsaturated Fat 2 g Fiber 5 g (20%)
Monounsaturated Fat 8 g Cholesterol 31 mg (10%)