Bavarian Rösti with Parsley Butter

Mince the parsley finely. In a small bowl, mix the softened butter with the minced parsley and salt until well combined.

Set the parsley butter aside at room temperature to stay soft until serving time.

Peel the potatoes and grate them on the large holes of a box grater into a clean bowl.

Season the grated potato immediately with salt and black pepper. Toss gently to distribute the seasoning evenly.

Heat 30g of butter in a large cast-iron skillet over medium-high heat until the butter begins to foam.

Squeeze excess moisture from the grated potato using a clean kitchen towel or your hands. This is important — too wet and your rösti will be soggy.

Divide the potato into 4 equal portions. Carefully place one portion into the hot skillet and press it firmly into a round cake, about 1cm thick.

Fry the rösti for 5-7 minutes until the underside is deep golden brown and crispy. Do not move it while it cooks.

Flip the rösti carefully using a wide spatula and your hand for support. Add another 15g of butter to the pan.

Fry the second side for another 5-7 minutes until equally golden and crispy. Transfer to a warm plate.

Repeat with the remaining potato portions, adding butter to the pan before each new rösti. Keep the finished rösti warm in a low oven.

Place each crispy rösti on a warm plate. Top with a generous spoonful of the parsley butter and let it melt naturally over the hot potato.

Serve immediately while the butter is still bright green and fragrant.