Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.
Celebrate Hanukkah this year with the fancy, grown-up version of the classic latke: the rösti. This Swish dish is a creative take on the staple Hanukkah latke recipe—we even added grated onion to ours to add in more of that signature latke flavor. This larger pan-fried potato pancake is perfect for slicing, topping and sharing, so everyone can have a bite with their fave toppings and additions. Plus, it's gluten-free, so everyone at your Hanukkah party can enjoy!
What's the difference between a rösti, latkes and hash browns?
Great question! While these dishes all have their differences in ingredients, method and origin, they are very similar—kind of like culinary cousins. A rösti is a Swiss dish that, in its purest form, is shredded potato, seasoned with salt and pepper, and pan-fried in clarified butter, or ghee. American hash browns are simpler, using only shredded potatoes and vegetable or canola oil to fry the smaller cakes. Latkes are very similar to the rösti, but also incorporate egg and flour into the pancakes, and are pan-fried in canola oil instead of clarified butter.
How do I get my rösti super crispy?
Frying in clarified butter is what gives the rösti its beautifully crip exterior while the interior remains buttery. However, we went the extra mile to ensure ours was extra crisp. Though some cooks finish the rösti on the stove, a quick 15 minutes in the oven—like we did here—will help crisp up the edges and seal it together.
What should I top my rösti with?
We're glad you asked—the best part of this recipe has to be all of the delicious topping options. We view it almost like a Hanukkah pizza—cut off a slice and top as you will. We love the classic apple sauce, but you can go fancy with a bit of lox, sour cream, fresh dill, and roe if you really want to get fancy. You also can't go wrong with a fried egg and hot sauce!
Tried this recipe? Let us know how it came out in the comments below.
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- 2 lb.
Yukon gold potatoes, peeled
- 2 tsp.
Kosher salt, plus more for finishing
- 1/2 tsp.
freshly ground black pepper
- 6 tbsp.
clarified butter, ghee or neutral oil, divided
Apple sauce, for serving
Sour cream, for serving
Fresh dill, for serving
Salmon roe, for serving
- Step 1Adjust an oven rack to center position, and preheat oven to 375º. Place a wire rack inside a baking sheet. Using the grating attachment on a food processor, or medium holes on a box grater, grate potatoes and onions into a large bowl. Using a clean dish towel, squeeze out as much liquid as possible from the mixture. Wipe out the bowl, and transfer mixture back into it. Season with salt and pepper, and stir to combine.
- Step 2In a medium-size skillet over medium heat, melt 3 tbsp of clarified butter. Add half the potato mixture to the skillet, and using a spatula, press the top and sides to form into a disk. Cook for 7 to 10 minutes, or until the bottom is golden and the center feels soft.
- Step 3Take the skillet off the heat. Using a plate larger than the skillet edge, place the plate on top of the skillet and flip. Slide the rösti back into the skillet, golden side up, and form back into disk. Cook for an additional 7 to 10 minutes until golden.
- Step 4Transfer rösti to the wire rack, and bake for 15 minutes. Repeat steps for the remaining potato mixture.
Serve immediately with a dusting of more salt and desired toppings.
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