Recipe For Potato Rosti Biography
source link :- google.com.pkPotato rösti
Potato rösti
Electus
Servings: Serves 4 (Makes 8 Rösti)
Ready in: 40 minutes
Prep. time: 10 minutes
Cook time: 30 minutes
Difficulty: Average difficulty
Rösti is made with potatoes which are grated and, depending on the frying technique, possibly mixed with some butter or fat, to be then fried in oil on both sides. The grated potatoes are first shaped into rounds or patties, which come in different sizes, usually measuring between 3-12 cm (1 to 5 inches) in diameter and 1-2 cm (0.5 inch) thick.
Often the Rösti is simply shaped inside the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs.
For an alternative, try our Beetroot rösti.
Ingredients
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450 g (1lb) Desirée or Romano potatoes
25g (1 oz) butter
1 tablespoon olive oil
Salt and freshly ground black pepper
Flour for dusting
Mise en place
Pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
Method
Scrub the potatoes and place in a saucepan with a pinch of salt and cover with boiling water
Simmer, covered, for 8 minutes
Drain and allow to cool so they can be handled easily
Rub the skins off the potatoes and using a coarse cheese grater, grate into a bowl
Season with salt and pepper
Shape into patties 7.5 cm (3") round by 1 cm (½") thick
Dust with a little flour
Melt the butter and add the oil to the melted butter and brush both sides with the oil mixture
Cook one side on a baking tray for 15 minutes at the top of the oven, then turn the rosti over and cook the other side for a further 10 minutes
Serving suggestions
Serve hot
See also
A selection of rösti recipes
Categories:
Average difficulty recipes
Recipes
Accompaniments
Starters
Snacks and light bites
Swiss recipes
Potato recipes
Vegetable recipes
Pan fried
How to cook the perfect rösti
It seems the Swiss reputation for secrecy extends to recipes: with little by way of guidance on röstis, Felicity Cloake was compelled to experiment
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Felicity's perfect rosti
Felicity's perfect rösti. Photograph: Felicity Cloake
For a simple peasant dish with just two ingredients – and humble ones at that – rösti is surprisingly difficult to pin down. In fact, it's almost as if the Swiss want to keep the recipe secret, tucked away in a subterranean vault, as establishing anything concrete about this Alpine favourite, from the type of potatoes used to the cooking method, is a feat akin to scaling the north face of the Eiger. (In fact, it's even harder, because no one, as far as I can tell, has come up with anything even vaguely resembling a definitive rösti recipe.) The only thing I do work out during my initial research is that I've been pronouncing it wrongly all these years: apparently it's reursch-ti rather than row-sti. But frankly, that's the least of my troubles.
While many Swiss consider it their national dish, the world has taken a shine to it too, and it's not as if I haven't eaten a few in my time (most memorably one in the Himalayas that came with a teaspoon embedded in the centre). That said, I was startled to read on one food blog that despite a year-round average humidity of 84% "most restaurants ... in Singapore serve rösti as a side". A taste for fried potato, it seems, is universal. All too often, however, these globalised röstis have an unpleasantly starchy flavour and greasy, raw interior, which makes them a prospect even less appealing than burger bar hash browns as far as I'm concerned.
Then, this summer, I spent a long weekend walking in the Alps, and I realised that, while the Swiss are apparently incapable of producing even a glass of water for less than a tenner, they do make the world's best rösti. Crisp on the outside, soft and meltingly, well, potato-ey within, it was so good it needed no other adornment – although, of course, with mountains to climb, I added liberal amounts of smoked ham and local cheese. But, when I tried to find a recipe to recreate it at home, I came up against a wall of silence: and with no definitive way to cook a rösti, the only thing to do was experiment
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