Swiss Potato Roesti Cooks Illustrated Recipes
SWISS POTATO ROESTI - COOK'S ILLUSTRATED
Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).
Provided by swissms
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
- Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
- Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
- Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
- Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
- Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
- Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.
Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3
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RöSTI RECIPE • 10 TIPS FOR COOKING THE SWISS POTATO PANCAKE
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- Buy the right Rösti potatoes. The core ingredient for Rösti is, of course, the potatoes. In Switzerland, they make it easy by selling potatoes specifically labeled for Rösti, usually in the red bag (blue is for starchy, green for waxy).
- Use pre-packaged Rösti if you’re in a hurry. When I first moved to Switzerland, I was horrified to learn that many of my friends used the par-boiled pre-grated Rösti packs you can buy at any grocery here.
- Skip pre-boiling the potatoes (sorry, not sorry!) Traditional Rösti recipes have you to parboil the potatoes the night before and cool them overnight before grating them.
- Grate the Rösti potatoes with food processor. Most people grate the potatoes by hand on a grater with large holes, called a Rösti-Raffel in Switzerland.
- Smash the Rösti while frying. When you first put the potatoes in the pan and occasionally during frying, smash down the potatoes with your spatula, creating a nice compact circle.
- Be patient! You have two goals when cooking Rösti. You need to crisp each side to golden brown and cook the middle enough to be luscious but not mushy.
- Add lots of butter to make it super crispy. Many Rösti recipes have you continually drop small pads of butter around the sides of the pan to help with crisping.
- Don’t stress when flipping the Rösti. You’ll need to flip the Rösti once during frying, so both sides get crispy. It can be difficult, with the Rösti often breaking apart during the flip.
- Cook more Rösti than you think you need. You need to cook a lot of Rösti, especially if it’s meant as the main dish. I use 2-3 potatoes per person or about 300-400g per person.
- What to serve with Rösti? Be creative! In the Swiss mountains, Rösti usually comes with a fried egg, bacon/speck, and/or cheese. At a Swiss restaurant, Rösti is often served with sliced veal in a cream sauce, aka Kalbsgeschnetzeltes.
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