There are differing opinions about the best way to make rösti. Others insist the potatoes must be boiled in advance and refrigerated, preferably overnight, before grating. The type of potato is another point of contention. My choice is always a yellow-fleshed, so-called salad potato, such as Yukon Gold or German Butterball. Zermatt, the ski resort with some of Europe’s highest peaks , offers the chance to have rösti while admiring the view of the Matterhorn.

Source: New York Times April 05, 2019 15:56 UTC