Crispy Potato Rosti

There's a special kind of joy that comes from biting into a freshly cooked Rösti—crisp, golden edges crackling delightfully as they yield to a tender, steaming interior bursting with the mellow sweetness of caramelized onions and rich, buttery strands of melted cheese. Traditionally a humble Swiss side dish, these potato pancakes have such an incredible balance of textures and flavors that they easily become the main attraction on any plate.

Now, here's my little secret: instead of shredding potatoes on a box grater, I slice them wafer-thin using a mandoline, then cut those slices into super thin matchsticks. This might sound fussy, but it’s totally worth it because it creates more surface area, letting the pancakes fry up unbelievably crisp. 

Potato starch might sound redundant, but I prefer it to flour because it helps everything bind and crisp without muddling the pure potato flavor. The grated cheese melts and caramelizes with the potatoes and onions, bringing a luscious, buttery umami, but I use oil to fry them because butter, will burn before the Rösti reach optimal crispiness. I've added thinly sliced onions for sweetness and flavor, but feel free to swap in garlic, scallions, or your favorite fresh herbs depending on your mood and what you have on hand.