If there’s one pan that can perfectly brown a delicious potato rösti, it’s undoubtedly the De Buyer Mineral iron pan. Its ability to retain and distribute heat evenly ensures that every bite has the perfect balance of a crispy exterior and a tender inside.
Rösti is a Swiss speciality, a type of grated potato pancake that is pan-fried until crispy on the outside and soft on the inside. It can be served as a starter, a side dish, or even as a light dinner, depending on how you choose to pair it.
In today’s recipe, the rösti is extra flavourful because we’re making it with smoked chorizo, which adds a deep, rich taste that perfectly complements the mildness of the potato. However, you can also make it with many other ingredients (check the notes at the end for some ideas).
Ingredients
- 200 g smoked chorizo*
- 500 g potatoes, peeled
- 2 eggs
- 1 medium onion
- 50 g cornflour
- Flat-leaf parsley
- Salt
- Pepper
Preparation
- Grate the potatoes using a grater. Make sure they are very finely grated to ensure they cook through. Rinse them to remove the starch (this will also help prevent them from sticking to the pan).
- Finely chop the onion.
- In a bowl, mix the grated potatoes and onion with the eggs and cornflour.
- Add the chopped parsley.
- Season with salt and pepper to taste.
- Slice the smoked chorizo (if you want to place it on top) or chop it finely if you want to mix it into the rösti.
- Heat a De Buyer Mineral iron pan with a drizzle of oil.
- If you want to mix the chorizo into the rösti, add it now to the potato mixture in the bowl. If you prefer to place it on top, wait and form the röstis without the chorizo first.
- Shape small potato pancakes using a tablespoon and a stainless steel cooking ring.
- Place the röstis in the pan. If you want to add the chorizo in slices on top, do it now.
- Cook over low to medium heat until the first side is golden brown, then flip them over carefully (the chorizo will then be underneath the rösti).
- Once cooked, transfer them to a plate lined with kitchen paper to absorb excess oil. Enjoy!
Useful Tips
- If you don’t have smoked chorizo or want to try a different version, you can substitute it with Andouille from Val d’Ajol (a more rustic and spiced option), thinly sliced smoked pancetta, or even cured black pudding. Alternatively, for a milder but equally delicious flavour, you can use Serrano or Ibérico ham (for a Spanish touch) or cured pork loin.
- You can also make a lighter version by using sautéed mushrooms or cheese (soft cheese that melts inside the rösti or smoked cheese for an extra special touch).
- We used the Mineral pan, but if you want to cook them individually, you can also use the Mineral pan for blinis.
- Make sure to finely grate the potatoes to ensure they cook through in the short time they spend in the pan. It’s important not to cook them on high heat, as they might burn on the outside before being fully cooked inside. Cook them gently at low heat, and once they are soft, increase the heat to achieve a beautiful golden brown colour.
- Use a small cooking ring and don’t make the röstis too thick. If you use a large ring or make them too high, they won’t cook properly inside and will remain raw. Make sure you shape thin, individual röstis.
