Sous Vide Potato Rösti Recipe

Cooking Directions

• STEP 1.Peel and grate the potatoes, then rinse them in cold water to remove excess starch.
• STEP 2.Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel.
• STEP 3.Season the potatoes with salt and pepper, and mix well to combine.
• STEP 4.Divide the grated potatoes into individual portions and place each portion in a vacuum-sealed bag.
• STEP 5.Seal the bags using a vacuum sealer or by using the water displacement method.
• STEP 6.Preheat a water bath to 180°F (82°C).
• STEP 7.Place the sealed bags of grated potatoes into the water bath and cook for 1 hour.
• STEP 8.After 1 hour, remove the bags from the water bath and carefully open them.
• STEP 9.Heat a skillet over medium heat and add a generous amount of oil or butter.
• STEP 10.Transfer the cooked grated potatoes to the skillet and press them down to form a compact cake.
• STEP 11.Cook the potato rösti for 5-7 minutes on each side, or until golden brown and crispy.
• STEP 12.Remove the potato rösti from the skillet and transfer it to a serving plate.
• STEP 13.Serve the sous vide potato rösti hot as a side dish or as a base for other toppings.

Cooking Tips

• Make sure to rinse the grated potatoes in cold water to remove excess starch. This will help the rösti hold together better.
• Squeezing out the moisture from the grated potatoes is important to achieve a crispy texture.
• You can add additional seasonings or herbs to the grated potatoes for extra flavor.
• If you don't have a vacuum sealer, you can use the water displacement method to seal the bags.
• To achieve a crispy exterior, make sure to press down the grated potatoes firmly in the skillet.

Storage and Serving

• Leftover potato rösti can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the rösti in a skillet over medium heat and cook until heated through.
• Serve the potato rösti as a side dish with eggs, smoked salmon, or other toppings of your choice.