Crispy Potato Rösti with Smoked Salmon

Ingredients

Instructions

1. 1

   Grate peeled potatoes using the large holes of a box grater. Place the shreds in a clean kitchen towel or several layers of paper towels. Gather the corners and twist tightly, squeezing over the sink until no more liquid drips out (about 30 seconds of firm squeezing). The potatoes should feel dry, not damp. This step is essential for crispy rösti.

2. 2

   Transfer squeezed potatoes to a bowl. Season with 1/2 teaspoon salt and a few grinds of black pepper. Toss to distribute evenly.

3. 3

   Melt butter in a 10-inch non-stick skillet over medium heat until foaming subsides. Swirl to coat the bottom evenly.

4. 4

   Add all the potato shreds to the pan. Using a spatula, press them into an even, flat cake about 1/2 inch thick, pressing the edges to compact them. Cook undisturbed for 8-10 minutes. Check the bottom by lifting an edge with a spatula - it should be deep golden brown and crispy.

5. 5

   To flip: Place a large plate over the pan. In one confident motion, flip the pan so the rösti lands on the plate, crispy-side up. Slide it back into the pan, uncooked side down. Cook another 6-8 minutes until the second side is equally golden brown and crispy. The rösti is done when it feels firm and doesn't give when pressed in the center.

6. 6

   Slide the rösti onto a serving plate or cutting board. Let rest 1 minute. Top with dollops of crème fraîche, draped smoked salmon, fresh dill, capers, and chives. Serve immediately with lemon wedges for squeezing.