This Brunch Dish is Ridiculously Easy & Cheap

Want to elevate your brunch game? Chef Jack demonstrates how to make a perfect Potato Rösti that’s simple yet impressive enough to steal the spotlight at any meal. Crispy on the outside, fluffy on the inside, this golden rösti is a restaurant-quality dish you can easily make at home. Whether you’re hosting a brunch or looking for an indulgent side dish, this potato rösti is guaranteed to wow your guests. Watch now for step-by-step instructions and pro tips to master this classic dish!

VIDOE CHAPTERS
00:00 - Intro
00:10 - Preparing the Potatoes
02:59 - Cooking the Rosti
06:32 - Serving the Rosti

[TheBridge]

I worked as a chef in Germany for a long time and made tons of rösti but this variation blows my mind .Awesome

[Philares]

Unbelievable. Watching all your videos made me believe I can cook like this at home, and I can’t believe that it actually worked 85% of the time!

[TDM]

I hope I'm not the only old, classically trained chef who is humbled by the consideration and detail you bring to your cooking. Not a movement wasted, total ownership of the process. Brilliant

[togsog]

The advantage of boiled potatoes and cooled out over night is, instead of raw potatoes, that the resistant starch becomes retrogradient starch. Better for digestion and the body. So always make Rösti with boiled and overnight cooled potatoes. Hash browns could be done with fresh ones, it is english food.

[BobG]

What I appreciate the most about this video is the chef's concentration on execution. No matter how great a recipe, it is paying attention to the basics of cooking that separate a great dish from a lesser one. People will have different ideas about what version of a dish is best, but I suspect these opinions were influenced greatly by the skills and dedication of the cooks. I have never made rösti in my decades of cooking. Unfortunately, this carb-laden dish is something I shouldn't eat. That said, it looks delicious and I just might make it when I can share it with someone. As for sharing, thank you, chef, for doing so not only with your recipe, but spending just enough time on explaining the process to ensure success.

[scottlangley]

Made this today and was thoroughly impressed with how well it turned out and how straightforward it was to execute. Even flipping without a fish-slice went well.
Thanks Chef, I'm adding this to my regular meal rotation!

[SoSo-lidn]

What I like about this channel is it almost feels like its not made for me; but made for the chefs and the staff; the POV camera; the lack of over editing. The burger challenge felt like it was a research project the same with the other burger video I watched. I know you guys probably want to go viral; and hit that million subs for the sake of customer adoption; but I feel like the training, experiment and just documenting a detailed wiki for yourselves is why the core audience stays and watches all the way through; egg temperatures and all.

[eugenegreenin]

I spent over 12 years cooking on the line in different restaurants and this is quite impressive execution of an amazing looking dish with a lot of possibilities. A tip of the hat to you Chef!

[leung]

Looks interesting…. Here in Switzerland we usually parboil the potatoes in their skins until they’re almost done and let them cool overnight in the fridge. The next day we peel them right before grating. I guess your method results in a crispier outside. However, parboiling saves you the whole process of squeezing out the water. Clarified butter or pork fat are the most widely used fats for this dish in Switzerland. Classic Rösti is just potatoes and nothing else. You made a Zwiebelrösti; if you add bacon in lardons, you have a Berner Rösti.

[nahblue]

Rösti is the ideal way to make potatoes - and we always eat much more potatoes when there's Rösti! I love it with meat (steak or wild meat like venison, moose). Never seen a rösti like that, but it's inspiring to see how you do the crust.

[jayb]

Hey guys! Love your videos. Just a suggestion for squeezing potatoes - we are working on a shrinking sphere model whereby the outer shell of the sphere is what experiences the shrinkage and compression. So, if you want to maximise water loss the best approach is to squeeze as you did, but then re-arrange and mix the potato gratings and squeeze again. (also a water wash between squeezes will help rinse off excess potato starch)

[Lunatix]

This is one of my favourite Youtube channels. You guys have a done a great thing here and it's the greatest form of advertisement, too.

[mitchbailey]

dude, these Fallow videos have been absolutely wild. you boys are badass

[DuncanMcintyre-jkqb]

Tbh when I worked in Switzerland we par-boiled our potatoes the day before and dried them overnight in the walk-in fridge then grated them then made our Rostis

[BenjiMordino]

I cook Rosti regularly at home, already following all your advised techniques. Always a true joy. Not that mine ever look so effing good as this beautiful cake of crispy on the outside, pillowy on the inside, potato.

[Sarah-qtvi]

I'm a decent cook, but still amazed at what I learned here. Thank you!

[trombonetortoise]

So… 
1 kg potatoes,  
1 kg butter,  
half an onion,  
two XXL eggs 
:) love it!

[bubblehulk]

Wow, never heard the butter trick before. Also my goodness…potatoes and onions slow fried in butter…topped with a butter poached egg and chives. That’s perfection.

[Hallnberga]

Love it!!!
We have a similar potato dish here in Sweden with the exception that the grated and starch pressed potato is cooked in a frying pan in 2x pancake thickness golden brown on bot sides(called a Råraka), and then garnished with Swedish "löjrom"(Bleak roe or eaven called Kalix Caviar) sour cream, finely diced red onionsn dill and a lemon wedge.
As a chef I love your content and the true "kitchenlike" essence youv'e captured in your series of clips!
Much love from a Swedish Chef!

[winstonsmith]

thats one MASSIVE rösti!

45min and 4, 5 Kilogramm butter later..
"could have gone a little less potato" :D

iam a big fan from austria. i will visit your lovely restaurant in the beginning of february, keep up the good work.