Swiss Potato Rosti

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This is an easy and fantastic dish. I had bookmarked this recipe from Taste.com a few weeks back and I decided to make it today. I wondered what ¨rosti¨meant and looked it up online. As usual, wikipedia had the answer.

Rösti ([ˈrøːʃti]) or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. 

This recipe, in my opinion, can be served at any time and requires very few ingredients and very little time. It tastes fantastic and the flipping is quite easy because there is no liquid or excessive frying oil. I made it for lunch today and was really happy with the result!

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Ingredient

750g sebago (unwashed) potatoes, washed (Guys, I don´t know what a sebagon potato is. I just used a good frying potato)

60g (3 tablespoons) butter, melted

Salt & ground black pepper, to taste

Method

Note: I peeled my potatoes before boiling them. I guess it is just a matter of preference.

Step 1

Place the unpeeled potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, uncovered, for 10 minutes. Drain. Allow to cool completely.

Step 2

Peel and grate the potatoes and place in a large bowl with the butter, salt and pepper. Toss well to combine.

Step 3

Heat a small (18-20cm base measurement) non-stick frying pan over medium heat. Add the potato mixture and press down firmly. Cook for 15 minutes or until the base is golden brown and crisp.

Step 4

Slide the rosti out of the pan onto a large board. Flip the rosti over back into the pan so that the golden side is now uppermost. Cook for a further 10 minutes or until cooked through and the base is golden brown and crisp.

Step 5

Turn onto a serving plate, cut into wedges and serve immediately.

Easy. Delicious. You can´t go wrong.

Enjoy! xxxx Natascha

 

26 thoughts on “Swiss Potato Rosti

  1. Here in the US we call them hash browns. I like the easy way they are made. Looking forward to flipping them out on a board and back into the skillet. Makes better sense. Thanks for sharing.

  2. Looks wonderful! 🙂

    By the way, the reason for cooking potatoes unpeeled is so that they won’t absorb water, which helps in frying. If you have time, keep the cooled potatoes in the fridge for day. The result will be even crispier.

  3. Rosti with a dollop of sour cream is my favorite dish to order whenever I visit Swiss restaurant Marche in Singapore. Your dish looks yum appetizing and your recipe is easy to follow. Thanks a bunch for sharing!…Now I can enjoy my home-made rostis 🙂

    1. Hi! Thank you so much! i just discovered a tip that you should boio the potatoes with their skins on! This prevents them from absorbing too much water and they end up being crispier! Happy you like this too.xxxxx

      1. Thanks for the tip! Usually we Indians do boil our potatoes with skin on. It keeps the potatoes from getting over-boiled and helps them retain their shape…basically preventing them from breaking up and getting mushy! 🙂

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