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Rösti Potato

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


One of my favorite dishes is the Rösti potato. Rösti is a kind of potato cake that originated in Switzerland. At its most basic, it is a cake of shredded potato served with breakfast. At Ledgerock Grille, we like to jazz it up with all sorts of fillings and additions. This version will include cherrywood smoked ham, a nice salad with a cider vinaigrette, and a pop of whole grain mustard. You can make individual Rösti using a small ring or make Rösti use a small non-stick pan for the family.


1 # russet or Yukon gold potatoes
½ t. salt
¼ t. black pepper
2 thin slices of ham or any deli meat you prefer.
4 T. clarified butter


  1. Par bake the potatoes in a 350 oven.  You do not want to fully cook the potato or you will end up with pomme de terre macaire.  Mashed potatoes crisped.  When you insert a knife into the potato, it will feel resistance when you get to the middle.
  2. Allow potatoes to cool.  Once cooled, peel with a knife and shred on a box grater.  Add salt and pepper and toss.
  3. Melt half the clarified butter in an 8” non-stick pan over medium heat.  Place a 3” ring in the pan and fill ¼ of the way with potato.  Add sliced ham you cut to the same size.  Top with remaining potato.  Gently pack the potato down and remove the ring.
  4. Cook the first side for about 12 minutes.
  5. Flip:  slide a spatula under the potato and flip when golden brown.
  6. Cook the second side until golden brown.
  7. Serve with mixed greens, a nice acidic vinaigrette, whole grain mustard, and a dollop of sour cream.  This dish is fantastic with a New Zealand Sauvignon blanc.

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