Switzerland / Side
Rösti
A potato cake of coarsely grated potato fried crisp on both sides. The potatoes are boiled the day before.
Ingredients
- Waxy potatoes, boiled the day before1 kg
- Clarified butter60 g
- Smoked bacon, optional100 g
- Onion, optional1
- Grated Gruyère, optional100 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Boil the potatoes in their skins for twenty minutes, to the point where a knife meets resistance. Cool them completely and leave them overnight in the fridge.
Peel them and grate them coarsely straight into a bowl. Do not rinse and do not squeeze.
Season, and if you are using them, fold in the fried bacon and onion and the cheese.
Heat half the butter in a pan, spread the mixture in an even layer and press it once with the spatula.
Fry over medium heat for twelve minutes without touching it. Shake the pan now and then: the rösti should slide as one piece.
Cover with a plate, invert it, add the rest of the butter and fry the second side for ten minutes.
