Ah potato, you really are the most versatile vegetable. You can be boiled, roasted, baked, mashed or fried. Your guises are endless; one day you are a chip, the next day you are a mash, the next a crisp… You’re all over the place!! I try to serve my main meals with different ways of preparing you because when you are allowed to let lose, you really know how to shake up a boring dish. I love you in every form but one of my most favourite of your masquerades would be when you are a Rösti. (I want to emphasise the word ‘one’ as I can’t turn my back on a good roast potato or a dauphinoise. I just simply can’t)!
So having said that;
“Potato Rösti, please take one of the potato seats at the winner’s podium”!
Rösti is a Swiss dish consisting mainly of grated parboiled or raw potatoes (surprise, surprise) and was generally a breakfast dish for Swiss farmers but it has now been adopted by the Western World. It is served mainly as a side dish and can be glammed up in any way that suits those that devourer it. Spinach, eggs, ham, cheese, herbs and even apple can be added. A well seasoned and cooked Rösti really boosts a dish not only by just adding another texture and flavour but it also looks very smart for something that’s so simple to prepare.
This Potato Rösti recipe is my version of it. I like to add raw onion and garlic to the grated, parboiled potatoes as this adds more flavour to what can sometimes be a bland potato. (Sorry potato).
I generally serve this with another veg and some red meat or game. So good!
Prep and cooking time: 30 mins approx
Music I listened to:
‘I love N.Y.E’, Badly Drawn Boy
‘Dare You to Move’, Switchfoot
‘Samson’, Regina Spektor
‘High and Dry’, Radiohead
Wine I drank: Chenin Blanc
- 4 large potatoes, like Rooster or Kerr Pinks
- Sunflower oil
- 1 large garlic clove, finely chopped
- 1 small onion, finely chopped
- Salt and pepper
Peel the potatoes and cut them into large, equal sized chunks. Put them in a pan with water and some salt. Bring to the boil then simmer for 5 minutes. Remove from the pan. You do not want to cook the potatoes. You are only parboiling them to take the edge off. This will make them easier and quicker to fry. Set aside to cool.
Once cool, grate the potatoes into a large bowl. Be sure to grate these with the course side of the grater. This is the side that will provide the thickest grated potato. Add the chopped onion and garlic. Season with salt and pepper than carefully mix these ingredients. Pick up a large handful of the grated potato and make into a round, flat potato cake shape. If serving later, wrap each potato Rösti in cling film. Place on a plate and set aside.
So are you ready to cook the Rösti?! Well, pour a generous amount of the sunflower oil into a large frying pan, enough to cover the bottom. Heat frying pan to a medium heat and carefully place the Rösti in the pan. Keep an eye on its shape and gently manipulate it back into a round form should it fall apart when cooking.
It’s difficult to say how long it takes to brown each side as it all depends on your cooker, the potato and how parboiled they are so it’s best that you judge by sight. Once the potato is a lovely golden brown colour and firm enough to turn over without falling apart, gently flip the Rösti and cook the other side.
This should be about 6-10 minutes each side.
Once cooked, place on kitchen towels and drain the excess oil. Serve on a warm plate and with your chosen meat or meal.