Rösti is a Swiss dish made with potatoes. It’s also very popular in Germany and is often served with sour cream or applesauce on the side. Even though it looks simple to make, it’s actually a tough one to fine tune. I tried several variations: grating raw potatoes, mixing in an egg but what worked best was parboiling potatoes the night ahead, refrigerating it once cooled, then grating it the following day. Marché and Richtree restaurants sell Rosti’s but now you can make them for a fraction of the cost, in the comfort of your home. And did I mention they are absolutely delicious?!
- large potatoes - 4
- salt - 1/2 teaspoon or as desired
- pepper - 1/2 teaspoon or as desired
- butter - 2.5 tablespoons
In a large pot boil 4 large unpeeled potatoes for 10 minutes on high heat, then remove potatoes, let cool and refrigerate overnight.
Note*: Rösti’s are made with grated potatoes. The problem when you use raw potatoes is that the inside takes forever to cook and the outside burns, and when you parboil potatoes, then grate them immediately you end up with mashed potatoes. However, when you refrigerate, then grate the following day, you get the perfect Rösti.
When ready to make your Rösti, take out the potatoes from the refrigerator, peel the skin, then grate. Mix in 2 tablespoons of melted butter, about ½ a teaspoon of salt and ½ a teaspoon of pepper (you can get experimental and add herbs, cheeses, etc, but I’m keeping it simple and pure), toss and mix thoroughly.
Set a non-stick frying pan on medium heat, add ½ a teaspoon of butter and add the potato mixture. Press down into a circular shape, ensuring it’s evenly thick and cook for about 5 minutes until you see the edge turn golden brown and crispy, then place a round plate on top, flip the pan, then slide the Rösti back into the pan to cook for 5 minutes on the other side until it’s also golden brown and crisp. Cut a wedge and serve while hot with a bit of sour cream on it’s own or as a side to a meal.