Updated: Feb 10, 2018
5 russet potatoes (or other starchy potato) peeled, unrinsed
½ stick butter + more for around the edges
½ cup grated parmesan cheese
Sour cream for garnish
Finely chopped chives for garnish
Grate potatoes using the largest holes on a box grater.
Melt the butter in a large well seasoned cast iron skillet over medium heat.
Sprinkle the potatoes around the entire skillet.
Sprinkle half of the parmesan cheese, pepper and a pinch of salt over the top.
Cook until the bottom is a golden brown, 3-4 minutes. Using your spatula to loosen the edges from time-to-time. Add little pieces of butter around the edges to prevent sticking.
Flip rosti over. Sprinkle the remaining cheese, pepper, and another pinch of salt over the top. Cook until golden brown. Again, loosening the edges with your spatula and adding a little butter around the edges.
Warm a few scoops of sour cream in a small saucepan over medium low until just heated through.
Serve in the pan or flip the rosti onto a serving platter. Top with warmed sour cream and sprinkle with finely chopped chives. Cut into quarters like a pizza.
A large nonstick skillet can be used instead of cast iron.
The most common starchy potatoes are Idaho, Russet, white (California), and Yukon Gold.
Any type of oil can be used in place of the butter.
Don’t have parmesan? Use whatever cheese you have on hand.