Rsti Potatoes With Raclette Recipes

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ROESTI



Roesti image

This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 9h10m

Yield 6

Number Of Ingredients 4

2 ¼ pounds potatoes, scrubbed
3 tablespoons butter
1 teaspoon salt
2 tablespoons milk

Steps:

  • Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
  • Peel and grate the potatoes into a large bowl.
  • Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Nutrition Facts : Calories 186 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 5.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 3.7 g, Sodium 436.1 mg, Sugar 1.6 g

CHEESE ROSTI



Cheese Rosti image

This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!

Provided by Bob

Categories     World Cuisine Recipes     European     Swiss

Time 35m

Yield 6

Number Of Ingredients 6

6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
  • Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 68.5 g, Cholesterol 65.3 mg, Fat 22.4 g, Fiber 6 g, Protein 16 g, SaturatedFat 14.1 g, Sodium 171.1 mg, Sugar 3.3 g

RöSTI POTATOES WITH RACLETTE



Rösti Potatoes with Raclette image

Rösti potatoes with raclette cheese and melted leeks was one of my favorite dishes when I lived in France. The most famous raclette dish is one with melted raclette over boiled potatoes. Here, I bring you my take on that classic, with some refined enhancements.

Provided by Anita Lo

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon fresh thyme leaves, chopped
1/2 chives, sliced (small bunch)
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon tarragon leaves, chopped
2 tablespoons unsalted butter
2 leek whites, cleaned and thinly sliced
Salt
Freshly ground black pepper
4 Idaho potatoes, peeled
1/4 cup vegetable oil
4 ounces raclette, thinly sliced (substitute with Gruyere or Fontina)

Steps:

  • Chop the herbs on a dry, clean cutting board, mix together in a small bowl and set aside. Heat a large, straight-sided skillet on high. Add the butter and swirl. Turn heat to medium and add the leeks, season with salt and pepper, and cook the leeks are until very soft but not browned, about 10 minutes. Add the herbs and season with salt and pepper. Set aside.
  • Grate 2 of the potatoes and season with salt and pepper. Immediately place the potatoes in a clean towel and squeeze, twisting to extract as much liquid as possible. Repeat this step after the first layer has added to the pan.
  • Heat a medium, nonstick skillet on high. Add the oil and when hot, add the potatoes. Press with a spatula to form a cake covering the bottom of the pan. Add the Raclette in one layer, allow it to melt, then add the leek mixture. Cover with the remaining grated potatoes and press with a spatula to form an enclosed potato cake stuffed with the leeks and cheese. When the bottom is browned and crispy, about 12 minutes. Flip, add more oil as necessary, and cook other side until golden and crisp, 10 minutes.
  • Remove to a cutting board and cut into wedges to serve.

CRISPY POTATO ROSTI



Crispy Potato Rosti image

Recipe video above. If you want crispy and deep golden instead instead of burnt, don't skimp on the fat. If you want ultimate flavour, use clarified butter or ghee instead of butter or oil - buy it, or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.

Provided by Nagi

Categories     Sides

Number Of Ingredients 5

1kg/ 2 lb potatoes (skin on weight) ( - Aus: Sebago (dirt brushed), US: Yukon Gold, Russet, UK: Maris Piper, King Edwards (Note 1))
3/4 tsp salt (, kosher/cooking salt (or 1/2 tsp table salt))
1/2 tsp finely ground black pepper
15g/ 1 tbsp clarified butter / ghee or normal butter (, melted (Note 2))
60g/ 4 tbsp clarified butter / ghee (, separated (sub half butter, half vegetable oil) (Note 2))

Steps:

  • Peel then grate the potatoes using a box grater, trying to get nice long strands if you can.
  • Grab handfuls of potato and squeeze out excess liquid, then place in bowl. This helps make the potato crispier (otherwise all that water has to steam out in the pan).
  • Add butter, salt and pepper then toss. Don't worry if your potatoes go brown/reddy - it's still safe to eat, and turns white again when cooked.
  • Melt half the clarified butter in a 26cm / 10.5" (or thereabouts) non-stick pan or skillet over medium low heat. Shallow non-stick pan with sloped sides is best for easy rosti removal.
  • Place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface.
  • Cook first side: Cook 12 minutes until underside is very golden and crispy, lifting edge with rubber spatula to check. If by 8 minutes it is not going golden, increase heat.
  • TIP: Insurance policy - If you didn't use a non stick pan, slide the rubber spatular underneath all the way to the middle and run it around, to be 100% sure nothing is stuck before attempting flip.
  • Flip: Cover pan with a round wooden board with a handle (or anything similar with a handle, Note 3). Holding the handle of the board, flip quickly - and with confidence!
  • Cook second side: Melt remaining clarified butter in the pan, then slide the rosti back in and cook for 12 minutes until golden crispy, and there is no resistance when a knife is inserted into the middle.
  • Slide onto cutting board, cut into 4 or 6 wedges and serve immediately!
  • Use 25g / 1 1/2 tbsp clarified butter for each batch, medium heat in a non stick pan. Place potato in rounds in a skillet, around 8cm / 3" wide, 1.5 - 2cm / 2/3" thick (without patting down). Cook 5 minutes until deep golden and crispy, flip, and cook another 5 minutes until done.
  • Transfer to rack set over tray in a 120°C/250°F oven until ready to serve.

Nutrition Facts : Calories 339 kcal, Carbohydrate 40 g, Protein 5 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 450 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

RACLETTE (POTATOES AND CHEESE FROM SWITZERLAND)



Raclette (Potatoes and Cheese from Switzerland) image

A very simple potato and cheese side dish. Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Provided by Tinkerbell

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

4 medium potatoes (new potatoes or red potates are best)
1 pinch salt
8 ounces cheese (any kind, but Swiss Emmental or Gruyere taste great when toasted)

Steps:

  • Scrub the potatoes, but do not peel them. Use the tip of a knife to cut out any eyes.
  • Put the potatoes in a pan of cold, salted water. Bring it to the boil and cook them for 15 to 20 minutes.
  • Cut the cheese into thin slices.
  • Check that the potatoes are cooked by pushing a sharp knife into one. It should come out easily.
  • Drain the potatoes and let them cool a little. Cut them in half. Lay the cheese onto the cut side of each potato.
  • Put the potatoes under the broiler (or onto a grill rack) and cook until the cheese melts and starts to bubble.

ROESTI WITH RACLETTE CHEESE



Roesti with raclette cheese image

Try Roesti with raclette cheese by FOOBY now. Or discover other delicious recipes from our category main dish.

Categories     main dish

Time 45m

Yield 4

Number Of Ingredients 7

2 tbsp sugar
100 g Mostbröckli (beef sausage)
4 pears
1 kg waxy potatoes, cooked in their skins , day-old
1 ½ tsp salt
clarified butter for frying
4 slices raclette cheese (approx. 150 g)

Steps:

  • Season the potatoes with salt. Heat a little clarified butter in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., stirring occasionally. Shape the roesti into a patty. Continue to fry the roesti over a medium heat for a further 15 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the roesti out onto the plate. Add a little clarified butter to the pan, slide the roesti back into the pan with the uncooked side facing down, finish cooking for approx. 10 mins. Place the cheese on the roesti, cover the pan with a lid and allow the cheese to melt.
  • Combine the pears, water and sugar in a pan, bring to the boil, cover and simmer for approx. 10 mins. until soft.
  • Distribute the Mostbröckli over the roesti, serve together with the pear compote.

Nutrition Facts : Calories 484 kcal, Fat 16 g, Carbohydrate 57 g, Protein 23 g, ServingSize 4 people

RöSTI WITH BACON RECIPE



Rösti with bacon recipe image

www.goodto.com has lots of quick and easy food recipes like this Rösti with bacon from Woman's Weekly. Find out more recipes at www.goodto.com

Provided by Jessica Dady

Yield Serves: 4-6

Number Of Ingredients 5

500-750g (1-1½ lb) potatoes, eg, Maris Piper, scrubbed
1 tbsp sunflower oil
6 rashers smoked streaky bacon, chopped
45g (1½ oz) butter
Salt and black pepper

Steps:

  • Place the unpeeled potatoes in a pan of water and bring to the boil. Cook for 10 minutes, then drain well.
  • Leave the potatoes until they are cool, then scrape off the skins and coarsely grate.
  • Heat the oil in a pan and add the bacon. Cook over a medium heat for 4-5 minutes, or until bacon starts to crisp.
  • Add 30g (1oz) butter to the pan and heat until it?s melted and starting to bubble, then add the grated potato and seasoning to the pan. Mix well so that the bacon is evenly distributed, and cook for 3-4 minutes, stirring occasionally. Press the mixture down well to level the top surface.
  • Cook the rösti on a medium heat for 8-10 minutes. Place a large, flat plate over the top of the pan and carefully invert the rösti on to the plate.
  • Add the remaining butter, leave it to melt, then swirl it around the base of the pan. Slide the rösti into the pan, pressing it down well, to keep the round shape. Cook for 5-7 minutes or until the rösti feels tender when pierced with a skewer. Either slide the rösti onto a plate or serve straight from the pan, taking care not to damage the pan if you cut the rösti in the pan.

Nutrition Facts : @context https, Calories 204 Kcal, Fat 14 g

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Top Asked Questions

How long to bake potatoes in the oven with raclette?
Step 1 Preheat oven to 425 degrees. Toss potatoes with olive oil and salt on a rimmed baking sheet. Bake, tossing halfway through, until golden, about 17 minutes. Transfer potatoes to an ovenproof 6-inch skillet. Top with raclette. Bake until bubbly, about 5 minutes.
What are Rosti potatoes?
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. What Are Rosti Potatoes? Rosti is a Swiss potato dish perhaps best described as a cross between hash browns and a potato pancake . It is popular throughout Switzerland.
Can You grate potatoes with a Rosti grater?
Continue to 3 of 7 below. Grate the peeled raw potatoes into a bowl. The grating is usually done by hand and traditionally with a rosti grater with large holes, but a box grater will do nicely. You can do it with a machine, but the results might not be quite authentic.
How do you cook potatoes in a cast iron skillet?
Melt 2 to 4 tablespoons of butter in an 8-inch nonstick or cast-iron skillet. Add the grated potatoes about 1 inch deep and salt them as desired. Add onions or optional spices as desired. Cook the potatoes over medium heat several minutes, stirring two or three times with a metal spatula to coat the potatoes evenly with butter.

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