Rösti

Rösti are a potato-based Swiss specialty: those of you who live there or who have visited on a skiing holiday, will certainly have had the opportunity to try them. You can find them simply and plainly made, or with the addition of cheese or bacon. Rösti can be enjoyed as appetizers; as a side dish for a main meat course; or as a main course in its own right; it can also be combined with other vegetables like courgettes and carrots. Children love them! Recipes for rösti involve the use of grated, boiled potatoes combined with, for example, salamis, eggs, cheeses and vegetables which contribute flavour to the potato and onion mixture fried in a pan, and shaped into balls or a patty – the choice is yours. Let's see what our chef has come up with and together follow his interpretation of this classic recipe!

Ingredients

  • potatoes 300 grams
  • milk 50 millilitres
  • plain flour 10 grams
  • salt
Information
30 minutes Total time
10 minutes Active time
Serves 2 persons
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Preparation

Grate the potatoes with a grater with large holes. Add the milk and salt, stir, then add the flour. Mix well so that there are no flour lumps, then let it rest for 15 minutes so that the potatoes lose a little of their water and bind well with the flour. Heat a large frying pan with half an inch of oil, then, with a spoon, take a tablespoon of the potato mixture and place it in the hot oil, pressing it down a little to widen and flatten it. Do this with the rest of the dough, frying the rösti on both sides until they are nicely browned. Drain the oil and pat dry with some kitchen paper. Serve hot with a sprinkling of pepper as a side dish for a meat main course.

Tips
Rösti lend themselves to the use of multiple ingredients - herbs, cheese, meats, vegetables - but they can also be prepared plainly. They can be shaped by the pan in which they are fried or you can use a spoon to make little flattened balls.
Trivia
This dish is a specialty of Swiss cuisine: originally it was made by the farmers of the canton of Bern for breakfast; now it is usually served as a side dish to a main course. This dish has given its name to Röstigraben, a term used to distinguish the inhabitants of French-speaking Switzerland from those in the German-speaking parts.

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