Potato Rosti Recipe
Röşti is one of the world-famous dishes of Swiss cuisine. It can be briefly summarized as a dish made by frying grated potatoes. In the original recipe, the potatoes are first boiled half or whole and left in the refrigerator for one or several nights. I tried the recipe this way first. However, I did not see any positive or negative effects of this process. Perhaps we can add the necessity of planning and preparing a day in advance to the list of negative effects. That's why I decided to skip this step, like many recipes you can find on the internet.
Instead, I added another method to increase the crispness of the potatoes; Soaking potatoes in water after grating them. Röşti is a recipe whose consistency and taste depend entirely on the potatoes used. So for real flavor you should use Swiss potatoes or do something to make up for the difference. What you should do depends entirely on the potatoes you use. Potatoes where I live are not very suitable for using in the rosti recipe. Unless I separate it from the starch, I cannot get very good results.
On the other hand, since this method prevents the potatoes from darkening, it is perfect for such recipes. For example, I use the same method in the latke recipe, which is very similar to rosti, and I get great results. After grating the potatoes, I soak them in water to get rid of the starch, and after draining the water, I squeeze the water well, just like when making mücver.
You can serve röşti for dinner, as a main course accompaniment or as breakfast. You can have scrambled eggs with it for breakfast. It goes very well with garlic yoghurt or ranch sauce for dinner.
Röşti is crispy on the outside and soft on the inside. To eat it without losing its crispness, you should serve it immediately after cooking.
Enjoy your meal...
Potato Rosti Recipe with Video
Ingredients
- 3 large size (750 g) potatoes,
- Salt to taste,
- Black pepper,
- 1 teaspoon of butter,
- 1 tablespoon of olive oil.
Preparation
- Peel the potatoes and take them in a bowl filled with water,
- Take them out of the water one by one, grate them with the coarse side of the grater and put the grated potatoes back into the water,
- Drain the water from the potatoes, take them into a cheesecloth and squeeze them as hard as you can to remove the water,
- Add salt and pepper and mix,
- Heat the butter and olive oil in a 24 cm non-stick pan,
- Take the potato mixture into the pan and level it,
- Cook over medium heat, pressing down with a spatula, until the bottom turns golden brown,
- Turn it over with the help of a plate and cook the other side until golden brown.
Enjoy your meal...