Rösti - Basic recipesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time using cooked potatoes: 30 minutes
Preparation time using raw potatoes: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:115.4 kcal
Proteins:1.9 g
Fats:4.8 g
Carbohydrate:16.6 g
Fibers:2.1 g
Sugar:0.7 g
Cholesterol:4.7 mg
Sodium:91.8 mg
Calcium:11.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
potatoes
60
ml
fat or oil
2
ml
salt
METHOD
Preparation with cooked potatoes - 30 minutes
- peel the boiled potatoes (see notes above); grate them with a rösti grater with large holes; sprinkle each layer with salt;
- heat the fat in a skillet; add the potatoes; sauté over low heat for 20 minutes, stirring occasionally with a spatula;
- reform the potatoes and flatten into a cake; continue cooking for 10 minutes longer until a crust forms;
- flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.
Preparation with raw potatoes - 1 hour
- peel the raw potatoes; grate them with a rösti grater with large holes;
- melt the fat in a skillet; add the potatoes, season with salt; stir a few times to coat the potatoes with the fat;
- reduce the heat and cook, covered, for 30 minutes;
- reform the potatoes and flatten into a cake; continue cooking for 20 minutes over high heat to form a crust;
- flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
TipsThere are 2 ways of making rösti
- with cooked potatoes
- or with raw potatoes.
Both are delicious, with a slight difference in flavor between the two. When you use potatoes cooked the day before, making rösti at dinnertime become very quick.
I confess I made numerous unsuccessful attempts at making them. During a trip to Switzerland, seated on a terrace, I asked a local woman near me if she had any secrets that cookbooks generally don't provide.She asked if I had a good "Kartofell" - the grater should have large holes, because if the grated potatoes are too fine, you'll end up with mashed potato.
Secondly, if you're using cooked potatoes, cook them a day ahead in boiling water, with their skins on, and remove when only three-quarters cooked. Once cooled, peel them at the last minute and they'll grate easily. Otherwise they turn to mush... farewell, rösti.
With these two tips, I've never been unsuccessful in making rösti again!
