Potato Rosti#EatTheWorld

Rostis (or properly spelt rösti), has it origine from Switzerland, they are typically  pan fried in a skillet then cut up to serve as a side dish for a meal.

Serves One
Ingredients
500 Grams Potatoes
¾ Teaspoon Salt
½ Teaspoon Black pepper powder
Desi Ghee or Clarified Butter as required

Method

Grate the raw potatoes using a standard box grater.
Squeeze out the excess liquid by grabbing handfuls and squeezing out as much water you can then transfer to a bowl.
Mix the potatoes with a tablespoon of melted ghee or butter or clarified butter, if that’s what you’re using), salt and pepper.

Heat a a tablespoon of ghee in a skillet lightly, and spread all the potatoes on it don’t pack it down tightly. We want FLUFFY on the inside! It will seem quite thick but once it cooks down to it will flatten.

Cook for 12 minutes on medium low to make the underside golden or till the strands to cook through until soft and bond together enough to be sliceable without falling apart. This is the reason it’s best not to rinse the grated potato – because it removes much more starch than just squeezing out excess water. This results in “slippery” potato strands, rather than bonding together.

It takes longer than you think to become golden because residual water from the potato leeches out and that needs to evaporate – which also sort of “steam-cooks” the inside – before the underside goes golden and crispy. 

Flip! When the underside is golden (use a rubber spatula to peek), using a round wooden board with a handle or a plate. Slide the rosti back in, uncooked side down and cook for a further 12 minutes or until you can slide a knife through the centre easily. 

Slide the rosti onto a serving platter or cutting board. Cut into (large!) wedges and serve immediately! My hubby enjoyed this as a complete meal.

My Notes

If you like your Potato Rosti crispy instead of soggy, and deep golden instead instead of burnt, don’t skimp on the fat. If you want ultimate flavor, use clarified butter/ ghee like the Swiss do instead of butter or oil.

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Switzerland .

Check out all the wonderful Swiss dishes prepared by fellow Eat the World members and share with #eattheworld. 

Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Culinary Cam: Let's Talk Swiss Cheese: Raclette + Älpermakkaronen 

Sneha’s Recipe: Potato Rosti 

Amy’s Cooking Adventures: Bündner Gerstensuppe (Swiss Barley Soup)

Labels: Switzerland, Potato, Rosti , Eat the World, Gluten free, Vegan, Single Serving, Pancake