Wherever you go in the world, each culture will have its own dish or spin on how they prepare their potatoes. The French have fries, the English have roasts, and Asian cultures have their numerous curries. Well the Swiss are no different. The Rosti is a shallow, “cake,” consisting of fried shredded potato with the same texture as a traditional hash brown with its crispy exterior with a fluffy center. Enjoy this potato-filled treat as a snack or as an accompaniment to a main dish. Be sure to amp up this recipe with your favorite toppings or fillings to make it your own!
Prep the Potatoes
First, select your potato. I recommend Yukon Gold potatoes for their low starch content, which will give way to a crispier exterior. Wash and peel your potatoes and grate them into a bowl of cold water. Allow the potatoes to sit in the cold water for about 5 minutes. This will help to remove any excess starch.
You may opt for a food processor with a grater attachment as I have done in the photos above. A food processor will cut your prep time in half.
Squeeze out ALL (and I mean ALL) of the water from the potatoes (I achieved this by placing the potatoes in a cloth and squeezing until no more water came out). Add in your salt, pepper, and herbs. Mix thoroughly and form into patties.
The Frying
Heat a pan and place in half of the oil and butter. Once melted, gently place in the patties of shredded potatoes and allow them to fry for about 5 minutes.
Once the bottom is golden brown, flip the patties carefully and add in a splash of water and cover. This will allow the Rosti to steam, which will cook the inside as well. Leave the lid on for 10 minutes, then uncover, and allow to cook for an additional 5 minutes until the other side is golden brown.
Once browned on both sides, drain on a paper towel and serve warm with a simple dipping sauce of your choice. Enjoy!
Frequently Asked Questions
- Why do the Rosti need to be steamed?
The cakes are steamed to ensure they are cooked through the center without burning the outside. If you wish to fry the rosti, then the potatoes will have to be boiled before peeling. Simply place the potatoes in a pot of water and bring to a boil (about 30 minutes). Allow to cool completely before peeling and grating. This method will obviously take much longer to prepare.
- How do I prevent them from breaking when I need to flip?
Use a flat spatula that is similar in size to the rosti. If you are scared to attempt a flip, use a flat frying pan and cover with a plate or lid and invert the pan. Then, simply slide the turned rostis back on to the pan.
Potato Rosti
Ingredients
- 2 Whole Potatoes Medium sized-150g each
- To Taste Salt and Pepper About a pinch of each
- 40 Grams Butter
- 2 Tsp Oil
- 10 Grams Dried Herbs
Instructions
- Wash your potatoes thoroughly.
- Peel and grate the washed potatoes directly into a bowl of cold water. Allow to sit for 5 minutes.
- Squeeze out the water and season with salt, pepper and mixed herbs.
- Form into patties and place in a hot pan with oil and butter. Cook until golden brown on the bottom (5 minutes) and flip. Add a splash of water and cover for 10 minutes. Remove the lid and allow to cook until the other side is also golden brown. Serve warm.
Notes
| Any dipping sauce works as an accompaniment. Ketchup or a sour cream are my favorite! |
Tips to Improve or Alter the Recipe
The variety of toppings that you can add to this recipe are only limited by your imagination! Here are some examples of what I like to add:
- Bacon
- Paprika
- Curry powder
- Fried egg
- Cheese slices
- Caramelized onion
- Chili paste
- Salsa/Bruschetta topping
- Olive tapenade
- Pesto
If you wish, the rosti mixture can be made into a single cake and fried as one piece and then cut into slices once done.
Things to Serve it With
- As a snack, a simple dipping sauce like sour cream or ketchup will work well.
- A rosti would make an excellent addition to a breakfast plate next to sausage and eggs.
- Rosti cakes could be an excellent substitute for fries, and would provide a unique spin on the classic fish and chips.
Tips for Storage
Form the patties and freeze them for up to a month, just make sure to refrigerate for up to a week before frying. Frozen cakes will have to have their start in a cold pan in order to cook through.
Once fried, serve immediately or the rosti will begin to soften and turn soggy.
Final Words
Impress your guests with wild rosti variations and give this humble, easy recipe creative revamps! Be sure to have fun with it!
As always, thanks for reading and be sure to keep your kitchen Hot and Salty!
