Fully Loaded Rösti
2-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
russet potatoes
Half a large yellow onion
1 tsp
paprika
¾ tsp
kosher salt
½ tsp
ground turmeric
¼ tsp
ground cumin
Pinch ground cinnamon
Freshly cracked black pepper
2 tbsp
neutral oil, such as canola, divided
1 tbsp
unsalted butter
For the white sauce:
½ c
whole milk Greek yogurt
2 tbsp
mayonnaise
2 tbsp
pepperoncini juice
1
clove garlic, finely grated
Salt to taste
For finishing:
4 to 5 jarred pepperoncini, sliced
2 tbsp
finely chopped parsley
2 to 4 poached eggs (optional)
Sriracha or other hot sauce (optional)
This riff on a Swiss rösti comes in the form of a giant potato pancake flavored with a blend of warm, shawarma-inspired spices. Rösti is typically fried on the stove, but this one is baked in a hot oven—a more hands-off approach that still results in a super crispy finish. It’s topped with a simple white sauce, briny, sliced pepperoncini, and poached eggs to make a balanced meal out of this rich fried potato dish, which willingly soaks up a perfectly runny yolk.
Directions
- Place a 10-inch cast iron skillet (or other oven-safe skillet) in the oven and turn on the heat to 375°F.
- Peel the potatoes and shred them using the coarsest side of a box grater, then do the same with the onion half (this can also be done in a food processor using the shredder attachment). Transfer the shredded potatoes and onion to a large, clean dish towel and squeeze to remove as much liquid as possible. The shredded potatoes may begin to oxidize and turn a rusty red color—this is normal and won’t affect the final product.
- Transfer the mixture to a large mixing bowl and add the paprika, salt, turmeric, cumin, cinnamon, and several grinds of freshly cracked black pepper. Mix until well combined.
- Remove the skillet from the preheated oven and add 1 tablespoon of the oil as well as the butter. Gently swirl the pan until the butter is melted, then add the potato mixture and use a spoon or spatula to spread it into an even layer. Brush the remaining oil over the top of the potato mixture, then return the pan to the oven and bake for about 1 hour, or until very golden brown and crispy.
- Meanwhile, make the sauce. Add the Greek yogurt, mayonnaise, pepperoncini juice, garlic, and salt to a small mixing bowl and stir until well combined.
- When the rösti is finished, transfer it to a serving plate. Cut into wedges and serve topped with poached eggs, white sauce, sliced pepperoncini, parsley, and sriracha, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers cold or reheat in a 375°F oven for 5 to 10 minutes, or until warmed through and re-crisped.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.