Delve into the timeless tradition of Swiss cuisine with this Classic Rösti recipe. Rösti, originating from the Swiss cattle herders, is a comforting dish of grated potatoes, meticulously fried to golden perfection. It's simplicity at its finest and is certain to become a beloved staple at your dining table.
Ingredients
🥔 1.2 kg of predominantly waxy potatoes
🧂 1.5 teaspoons salt
🌶️ A generous grind of pepper
🛢️ 4 tablespoons HOLL Rapeseed oil (Brand: HOLL)
🧈 1 tablespoon butter
Instructions
1- Prepare Potatoes in Advance (1-3 days prior):
- Thoroughly wash 1.2 kg of potatoes.
- Boil the potatoes with their skins in ample water for about 30 minutes until just tender with a slight crunch in the center.
- Allow them to cool completely, then refrigerate until ready to use.
2- Peel Potatoes:
- On the day of preparation, peel the cooled potatoes. Peeling after cooling ensures the strips don’t stick together while cooking.
3- Grate Potatoes:
- Grate the peeled potatoes lengthwise using a Rösti grater, using light pressure when pushing down and no pressure when pulling back.
4- Season:
- In a mixing bowl, season the grated potatoes with approximately 1.5 teaspoons of salt and a generous amount of pepper, and mix thoroughly.
5- Heat Oil:
- Heat 4 tablespoons of HOLL Rapeseed oil in a coated frying pan or a cast iron pan over medium heat.
6- Form Rösti:
- Loosely and evenly distribute the grated potatoes across the bottom of the hot pan.
- Use a spatula to gently push the edges inward, forming a round Rösti.
7- First Fry:
- Fry the Rösti over low heat for about 12 minutes.
8- Flip Rösti:
- Carefully flip the Rösti using a plate or by tossing. If using a plate, brush it lightly with oil to prevent sticking.
9- Second Fry:
- Continue frying for another 10 minutes until the Rösti achieves a golden brown color.
10- Add Butter:
- Add 1 tablespoon of butter to the pan's edge and fry for an additional 2 minutes, allowing the butter to foam for a rich aroma.
11- Serve:
- Serve immediately, ensuring it's crispy on the outside and steaming hot on the inside.
Prep Time: 30 minutes (plus cooling for 1-3 days)
Cook Time: 24 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Equipment:
- Pot
- Rösti grater
- Mixing bowl
- Cast iron or coated frying pan
- Spatula/ladle
- Kitchen brush
Cooking Tips
- Pre-cook potatoes a few days in advance and cool completely to prevent sticking.
- Peel only cooled potatoes to maintain the texture.
- Flip with a lightly oiled plate to avoid sticking.
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