If the potato isn't double-cooked, it's not truly rösti. It's just a potato pancake.
Yukon Gold potatoes make rösti that are silky and tender inside, unlike russets, which can produce mushier results.
Let's set the record straight: Rösti are not merely potato pancakes with a Swiss-German name. They are, quite specifically, potato pancakes made from pre-cooked potatoes. I wouldn't blame anyone for not knowing that.
Right away she confirmed that rösti should be made with a cooked-potato base. "Raw potato is like a newer version, my mother would make that too, but she'd call itrösti," she told me, making it clear the underlying assumption was that real rösti was made from cooked potato. "Raw doesn't taste the same, more like a latke."
First, you don't have to worry about the oxidation and discoloration common to other potato pancake preparations, which means you can take your time between grating and cooking. Some of you are probably wondering now whether there are any shortcuts. Do you really have to boil the potatoes whole in their skins, or can you save time by peeling and cubing them first? And is that chilling step really necessary?
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