Monday, August 17, 2015
This classic Swiss dish is made from grated potatoes that are fried until crispy. You can make big pan-sized rostis, but these smaller ones are easier to turn. Eat them for breakfast or as a side dish to a main meal.
Prep time: 20 minutes
Cook time: 10-20 minutes
3-4 medium-sized russet potatoes, about 2 lb. (900 g), peeled
salt and freshly ground black pepper
4 tbsp. olive oil
clean dish towel
large frying pan
1. Cut the potatoes in half and parboil them in a saucepan of boiling salted water for 6-7 minutes. Drain and let cool.
2. Coarsely grate the potatoes into a bowl or onto a plate -- graters with big holes are best Transfer the potatoes to a clean dish towel.
3. Use the dish towel to squeeze out any excess liquid, which would make the rosti soggy. Add the salt and pepper and mix lightly with a fork.
4. Heat half the oil in a large frying pan and let it begin to sizzle. Shape spoonfuls of the grated potato mixture into round cakes 1/2-3/4 inch (1-2 cm) thick and place four of them into the pan.
5. Gently fry the rosti for about 5-10 minutes or until golden brown and crisp underneath. Turn them with a spatula, then cook for another 5-10 minutes or until browned on the other side. Remove from the pan and keep warm while cooking the rest of the mixture in the remaining oil.
Variation: Get inventive and mix the potato with other delicious root vegetables such as sweet potatoes, carrots, parsnips, or even beets.