Potato Rosti with Cured Salmon & Crème Fraiche
  • Complexity: Advanced
  • Srv: 4
  • Total Time: 45 min
  • By: Ruins


  • 1 lb. potatoes (Yukon Golds or russets are best)
  • 3 Tbs. vegetable or olive oil for frying; more as needed
  • 1-1/2 tsp. salt
  • Generous 1/4 tsp. freshly ground black pepper
  • 2 TBL white wine vinegar


  1. Peel the potatoes and grate them using the large holes of a hand grater or a food processor.
  2. Put the potatoes in a large bowl, add the salt and pepper, vinegar, and toss to coat thoroughly.
  3. Let the potatoes rest for at least 5 minutes
  4. Working with a fistful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won’t really affect the final results.)

Prepare the Pan


  1. Heat a small non stick pan over medium-high heat. Add the oil (a bit more than you would think...about 1/8 of an inch).
  2. When you think the oil is hot, test it by dropping in a potato shred—it should sizzle. If not, wait a few more seconds.
  3. When the temperature is right, put a hand full of potatoes in the center of the pan. (Be careful because the oil will spatter)
  4. Adjust the heat so that you hear a sizzle but the bottom isn’t browning too rapidly.
  5. Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent, 15 min
  6. If you feel adventurous, flip the Rosti and continue cooking. Otherwise, remove rosti onto a plate and flip back into the pan. Cook 5-7 minutes more
  7. Top with cured salmon, crème fraiche and herbs.