Skillet Rösti with Smoked Salmon and Crème Fraîche

Why You’ll Love This Recipe

• Golden, shatteringly crisp potato edges with a creamy, tender center.
• One-skillet technique that’s approachable for home cooks yet brunch-worthy.
• Luxurious toppings—smoky salmon, cool crème fraîche, briny capers, and bright lemon.
• Flexible: make components ahead and assemble just before serving.

Grocery List

• Produce: Yukon Gold potatoes, lemon, fresh dill, optional chives
• Dairy: Unsalted butter, crème fraîche
• Pantry: Neutral oil, capers, kosher salt, black pepper, smoked salmon

Full Ingredients

For the Giant Rösti

• 2 lb (900 g) Yukon Gold potatoes, whole and unpeeled
• 2 tbsp (28 g) unsalted butter, divided
• 2 tbsp (30 ml) neutral oil (grapeseed or canola), divided
• 1½ tsp kosher salt, divided
• ½ tsp freshly ground black pepper

For Serving

• 6 oz (170 g) cold-smoked salmon, thin slices or ribbons
• ½ cup (120 g) crème fraîche
• 2 tbsp (20 g) capers, drained and patted dry
• 1 lemon: finely grated zest + wedges for the table
• Small bunch fresh dill, fronds picked (about ¼ cup loosely packed)
• Optional: 1–2 tbsp finely snipped fresh chives

Step-by-Step Instructions

Step 1: Parboil and cool the potatoes

Scrub the potatoes and place them whole (unpeeled) in a pot of cool water to cover by 1 inch. Bring to a boil, then reduce to a brisk simmer. Cook 8–10 minutes until a knife slips in about ¼ inch and meets slight resistance in the center. Drain immediately. Cool until just warm, then refrigerate or place on a rack to air-cool until firm, 20–30 minutes. Cooling firms the starch so the rösti shreds hold together and crisp.

Step 2: Grate and season

Coarsely grate the cooled potatoes on the large holes of a box grater. You can peel first or leave the skins on for rustic texture. Gently toss the shreds with 1 tsp kosher salt and the black pepper. Avoid overmixing; you want fluffy strands, not mashed potato.

Step 3: Heat the skillet and fat

Set a 12-inch cast-iron or heavy nonstick skillet over medium heat. Add 1 tbsp butter and 1 tbsp oil and heat until the butter is melted and the fat is shimmering, 1–2 minutes. Swirl to coat the pan, including the sides.

Step 4: Form and brown the first side

Add the potatoes to the skillet and spread them into an even ¾-inch thick layer (about a 10–11 inch circle). Press lightly with a spatula to compact. Cook undisturbed 10–12 minutes, rotating the pan occasionally for even browning, until the bottom is deeply golden and the edges are crisp and lacy. If the edges brown too quickly, lower the heat slightly.

Step 5: Flip and finish the second side

Run a thin spatula around the edge to release. Slide the rösti onto a large plate. Add the remaining 1 tbsp butter and 1 tbsp oil to the skillet. Invert the rösti back into the pan so the browned side faces up. Cook another 8–10 minutes over medium heat until the second side is equally golden and the center is hot. For holding, transfer the finished rösti to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven for up to 30 minutes.

Step 6: Rest and season

Slide the rösti onto a cutting board and sprinkle with the remaining ½ tsp kosher salt. Let rest 3 minutes to set the crust—this keeps the exterior crisp when sliced.

Step 7: Top and serve

Dollop spoonfuls of crème fraîche over the rösti. Arrange the smoked salmon in loose folds or ribbons. Scatter the capers and dill fronds, then grate lemon zest lightly over the top. Add optional chives and a final crack of black pepper. Cut into 6–8 wedges and serve immediately with lemon wedges for squeezing.

Pro Tips

• Parboil, then cool: Cooling the potatoes after a brief boil gives clean shreds and a cohesive, crispy cake.
• Use butter plus oil: Butter adds flavor; oil raises the smoke point for even browning.
• Don’t rush the crust: The first side needs a full 10–12 minutes undisturbed to build a sturdy, flip-ready crust.
• Flip with confidence: Slide onto a plate, add fat to the pan, and invert—clean, safe, and keeps the crust intact.
• Dry capers: Pat capers dry before topping so they stay snappy and don’t soften the crust.

Variations

• Raw potato rösti: Skip parboil. Grate raw potatoes, rinse shreds in cold water, squeeze very dry in a towel, and toss with 1 tsp kosher salt, pepper, and 1 tsp potato starch or cornstarch. Cook 12–14 minutes per side.
• Smoked trout + horseradish crème: Swap salmon for smoked trout and stir 1–2 tsp prepared horseradish into the crème fraîche.
• All-in-one herb rösti: Fold 2 tbsp snipped chives and 1 tbsp finely chopped dill into the grated potatoes before cooking for a greener, more aromatic cake.

Storage & Make-Ahead

Parboil potatoes up to 2 days ahead and refrigerate whole. Cooked rösti keeps, uncovered, on a rack at room temperature for up to 2 hours; recrisp in a 400°F (205°C) oven for 8–10 minutes. Refrigerate leftover rösti slices (without toppings) in an airtight container up to 3 days; reheat at 425°F (220°C) for 10–12 minutes or in a lightly oiled skillet over medium heat 3–4 minutes per side. Toppings should be added just before serving; store salmon and crème fraîche refrigerated and separate.

Nutrition (per serving)

Approximate: 460 calories; 26 g fat; 42 g carbohydrates; 16 g protein; 3 g fiber; 960 mg sodium. Values will vary based on brands and exact amounts.