Recipe courtesy of Alton Brown
Show: Good Eats
1 hr
10 min
50 min
4 servings


  • 1 pound Yukon gold potatoes, chilled and shredded
  • 1/4 pound onions, shredded
  • 4 teaspoons vegetable oil
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper


Combine potatoes and onions in a tea towel. Squeeze as much liquid as possible from the mixture. In a large mixing bowl, combine this mixture with the oil and divide into four equal parts.

In a 10-inch non-stick saute pan melt 1/2 a tablespoon of butter. Season one part of potato mixture with salt and pepper and spread into a thin layer in the pan. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.

Recipe courtesy of Alton Brown
Show: Good Eats

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