Crispy Brown Butter Parmesan Potato Rösti

Chef Ryan

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Mediterranean/European

Category

Main Course

A pound of russets, squeezed dry and pressed into a skillet, turns into one big golden, shatter-crisp potato cake with a tender middle. Spiceology Brown Butter Parmesan Seasoning and a handful of fresh Parmesan go right into the shreds, so this potato rösti recipe delivers crispy Parmesan potatoes that are nutty, cheesy, and deeply savory before the sour cream even shows up. Cut it into wedges as a side, a cozy fall dinner partner for beer-braised sausages.

Crispy Brown Butter Parmesan Potato Rösti

Ingredients

    Rösti

    • 1 lb russet potatoes (about 2 medium), scrubbed
    • 1.5 Tbsp Spiceology Brown Butter Parmesan Seasoning
    • ¼ cup finely grated parmesan
    • 3 Tbsp unsalted butter, divided
    • 1 Tbsp olive oil

    Toppings

    • ½ cup sour cream
    • 2 Tbsp finely grated parmesan
    • 2 green onions, thinly sliced
    • 1 Tbsp chopped fresh parsley (optional)

    Directions

    1. Grate the potatoes, skin and all, on the large holes of a box grater. Work right before cooking so the shreds don't turn gray.

    2. Pile the shreds into a clean kitchen towel or cheesecloth, gather the corners, and twist hard over the sink until almost no liquid drips out. This is what makes it crisp, so don't be shy.

    3. Transfer the potatoes to a dry bowl. Add the Spiceology Brown Butter Parmesan Seasoning and ¼ cup Parmesan and toss with your hands until evenly coated.

    4. Set a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 2 Tbsp butter and the olive oil and heat until the butter foams.

    5. Add the potatoes, spread them to the edges, and press into an even cake with a spatula. Lower the heat to medium-low and cook, undisturbed, for 10–12 minutes, until the bottom is deep golden brown and the edges are crisp. Give the pan a shake; the cake should slide freely.

    6. To flip, put on oven mitts and slide the rösti onto a large rimless plate. Place the skillet upside down over it and invert everything together, then tuck the remaining 1 Tbsp butter around the edges.

    7. Cook the second side 8–10 minutes, until golden and a paring knife slides through the center with no resistance.

    8. Slide onto a cutting board and cut into 4 wedges. Top with sour cream, the remaining Parmesan, green onions, and parsley, if using. Serve hot.
    Recipe Products
    New flavor
    Blend

    Brown Butter Parmesan Seasoning

    Key Ingredients

    Butter, Parmesan Cheese, Garlic, Black Pepper, Lemon Peel