1️⃣ 🥔 Grate the potatoes
Peel the potatoes and then coarsely grate them. Place them in a clean tea towel and squeeze them very firmly to remove as much water as possible 💧. This step is essential for achieving perfectly golden rösti.
2️⃣ 🌿 Prepare the thyme
Remove the leaves from the fresh thyme 🌿 and chop them very lightly to release their aroma without crushing them.
3️⃣ 🧂 Season the mixture
Place the grated potatoes in a bowl. Add the thyme 🌿, salt 🧂, and pepper 🌶️. Gently mix by hand to evenly distribute the seasoning.
4️⃣ 🍳 Heat the pan
Heat a large pan over medium heat 🔥. Pour in the oil and let it heat up.
5️⃣ 🥞 Shape the rösti
Place portions of the mixture in the pan and flatten them slightly with a spatula to form flat, irregular rösti, as shown in the picture.
6️⃣ 🔥 Cook the first side
Cook for 5 to 6 minutes without touching until a golden brown and crispy crust forms 🤎.
7️⃣ 🔄 Flip the rösti
Carefully flip each rösti. Add a drizzle of oil if needed and continue cooking for another 5 minutes until the outside is crispy and the center is soft.
8️⃣ 🍽️ Serving
Arrange the rösti on a plate, sprinkle with a few sprigs of fresh thyme 🌿, and serve with crème fraîche 🥛 on the side.
💡 Recipe tip
Grate the potatoes just before cooking to prevent them from oxidizing and losing their texture.
🔄 Ingredient substitution
The thyme can be replaced with finely chopped fresh rosemary, while still staying true to the spirit of the recipe.
🔥 Cooking tip
Never overcrowd the pan: the rösti need space to crisp up nicely.
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