Potato Rösti with Smoked Salmon

Potato Rösti with Smoked Salmon

A crispy, fried exterior with a tender creamy potato interior, this potato rösti is perfect for a savory brunch or dinner.


  • 2 pounds russet potatoes (about 3 medium)
  • 1 1/4 teaspoons kosher salt, divided
  • 1/4 cup unsalted butter, melted, divided
  • 2 tablespoons canola oil, divided
  • 1/3 cup crème fraîche
  • 2 ounces sliced smoked salmon
  • 2 tablespoons thinly sliced red onion
  • 2 tablespoons drained capers
  • 2 tablespoons dill fronds
  • 1 tablespoons thinly sliced fresh chives
  • 1 teaspoon grated lemon zest


  1. Prepare potatoes using the Boiled Potato Method: Bring a large pot of water to a boil over high. Add potatoes, and return to a boil; boil until a fork can pierce through about 1/2-inch of the potato with some resistance, about 15 minutes. Transfer potatoes to a plate or cutting board; let cool to room temperature, 20 to 30 minutes. Using your hands, peel potatoes; discard peels. Grate peeled potatoes on the largest holes of a box grater; place grated potatoes in a large bowl. Add 1 teaspoon of the salt, and toss to coat. (Alternatively, prepare potatoes using the Raw Potato Method: Peel potatoes; discard peels. Grate potatoes on the largest holes of a box grater; place grated potatoes in a large colander. Let stand 10 minutes. Working in batches, squeeze potatoes dry using a clean kitchen towel. Stir in 1 teaspoon of the salt.)
  2. Preheat oven to 375°F. Place a wire rack on a baking sheet, and set aside. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a 9-inch nonstick skillet over medium. Spread shredded potatoes in an even layer in skillet, pressing down to compact potatoes. Cook until golden brown and crispy on bottom, about 9 minutes, turning skillet 45 degrees every 3 minutes and pouring 2 tablespoons of the melted butter around edges of potatoes halfway through cooking time. Slide potato round onto a baking sheet, and invert onto a large plate. Add remaining 1 tablespoon oil and butter to skillet, and place over medium heat. Slide potato round back into skillet; cook, turning 45 degrees every 3 minutes, until golden brown on other side, about 9 minutes.
  3. Slide potato round onto wire rack on baking sheet; bake in preheated oven until very crispy, about 8 minutes. Sprinkle with remaining 1/4 teaspoon salt. Transfer potato round to a platter or cutting board. Spread with crème fraîche, leaving a 1 1/2- to 2-inch border around edges. Roughly tear sliced smoked salmon, and drape over crème fraîche. Top with onion, capers, dill, chives, and lemon zest. Serve.

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