Berner Rösti

Step 1

Fill a large pot with cold water and bring it to a rolling boil over high heat, about 5 minutes. You want the water to boil hard before adding potatoes.

Step 2

While water heats, wash the potatoes under cold running water, rubbing them with your hands to remove all dirt. Do not peel them yet.

Step 3

Cut the potatoes in half lengthwise, then place each half flat-side down and cut crosswise into quarters, creating roughly 2-inch chunks. Place chunks in a large bowl.

Step 4

Once water boils, carefully add potato chunks and stir with a wooden spoon so they don't stick together at the bottom. Cook over high heat for 12 minutes, until a fork pierces the largest chunk with mild resistance.

Step 5

Peel the onion by removing the papery outer skin with your fingers. Cut the onion in half from root to tip, then place flat-side down and cut lengthwise into thin slices, about 1/8-inch apart.

Step 6

Drain potatoes in a colander and let them sit for 1 minute so excess water drips away. Do not rinse them—the starch helps bind the rösti.

Step 7

While potatoes drain, place the potatoes in a large bowl. Add the onion slices, 0.75 teaspoon salt, and 0.25 teaspoon black pepper to the bowl.

Step 8

Stir everything together gently with a wooden spoon until the onion and seasonings are evenly distributed throughout the potatoes. The mixture should feel moist but not wet.

Step 9

Heat a 10-inch nonstick skillet over medium heat. Add 1.5 tablespoons butter and 1 tablespoon olive oil. Swirl the pan until the butter melts completely and the oil begins to shimmer, about 90 seconds.

Step 10

Add the entire potato mixture to the skillet and press it down firmly with a wooden spoon or potato masher, flattening it into a single cake about 1/2-inch thick that covers the whole pan.

Step 11

Cook without stirring over medium heat for 8 minutes. You'll hear a steady sizzle; the bottom should turn golden brown and feel crispy when you shake the pan.

Step 12

Slide a large spatula under one half of the rösti and carefully flip it onto a plate, then slide it back into the skillet so the cooked side is now facing up. Add the remaining 1.5 tablespoons butter to the exposed raw side.

Step 13

Cook the second side over medium heat for 6 minutes, until the bottom is deep golden brown and the edges look darker and crispy.

Step 14

Slide the rösti onto a cutting board and let it rest for 1 minute, then cut it into 4 wedges using a sharp knife. Transfer to plates and serve hot.