If there is one pan that can perfectly brown a good potato rösti it is, without a doubt, the De Buyer Mineral iron frying pan. Its ability to retain and distribute heat evenly gives every bite that perfect balance of a crispy exterior and a tender center.
Rösti is a Swiss specialty consisting of a sort of grated-potato pancake browned in the pan until crispy on the outside and tender on the inside. It can be served as a starter, a side, or even a light dinner, depending on how you pair it.
In today’s recipe, it’s especially tasty because we make it with smoked chorizo, which adds an intense touch that brightens the potato’s mildness. But you can make it with many other ingredients (in the notes at the end you’ll find some ideas).
Ingredients
- 200 g smoked chorizo*
- 500 g potatoes, peeled
- 2 eggs
- 1 medium onion
- 50 g cornstarch
- Flat-leaf parsley
- Salt
- Pepper
Preparation
- Grate the potatoes with a grater. Make sure they are super fine to ensure they cook through. Rinse them to remove the starch (that step will also help prevent them from sticking to the pan while cooking).
- Finely chop the onion.
- In a bowl, mix the grated potatoes and onion with the eggs and cornstarch.
- Add the chopped parsley.
- Season with salt and pepper to taste.
- Slice the smoked chorizo (if you want to put it on top) or chop it finely if you want to add it to the mixture, inside the rösti)
- Heat a De Buyer Mineral iron pan with a drizzle of oil.
- If you want to add the chorizo to the mixture, add it now finely chopped to the potato mixture in the bowl (if you want to add it in slices on top of the patties, wait and form the röstis without the chorizo).
- Form small potato patties with the help of a tablespoon and a stainless steel cooking ring.
- Transfer the patties to the pan. If you want to add the chorizo in slices on top of the rösti, add it now.
- Let them cook well over low/medium heat and brown on the first side, and when they have taken on a light toasted color, flip them over (the chorizo will then be under the patty).
- When they’re done, transfer them to a plate lined with paper towel to remove excess fat, and enjoy!
Notes you’ll want to know
- If you don’t have smoked chorizo or want to try another version, you can replace the smoked chorizo with andouille from Val d’Ajol (a more rustic, spiced option), smoked bacon strips, or even cured blood sausage. On the other hand, if you want a milder-flavored but still super tasty version of these patties, you can use Serrano or Ibérico ham (for a more Spanish touch), or cured pork loin.
- You can completely change up the patties in a lighter version by using sautéed mushrooms or cheese (young cheese so it melts inside the röstis, or smoked cheese to add that special touch).
- We used the Mineral pan, but if you want to make them individually you can also use the Mineral pan for blinis.
- Make sure to cut the potato very finely so it cooks through and stays tender in the few minutes it’s in the pan. That’s why it’s important not to cook them over high heat, so they don’t burn on the outside before the potato inside the rösti is done. Cook over gentle heat and, if you see they’re cooked or tender, increase the heat so they take on a nice golden color.
- Use a small ring, and don’t make the röstis too thick. If you use a large ring or make the röstis too tall, they won’t cook inside and will be raw. Make sure to make flat individual röstis.
