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Rosti

I remember my cousin cooking this for us in Switzerland, and have been hankering for it ever since.  This week we had a mountain of potatoes, having been away for the weekend and had missed our usual Sunday roast potatoes.  So I turned my thoughts to how I might make and use a rosti.  It was absolutely delicious, although the goose fat (sadly the last of last Christmas') and slabs of butter are really not terribly healthy.  This is certainly a recipe that could be elaborated on, but I just fancied it plain and simple.
Ingredients
  • 6-7 medium size potatoes, skin still on
  • half onion, sliced thin
  • spoonful of goose fat if you have some
  • several large chunks of butter
  • seasoning
Method
  1. Scrub the potatoes to clean them and them parboil in a large pot of water.
  2. Remove from water and allow to cool for several hours or a day depending on how organised you are.
  3. Remove the potato skin and grate the potatoes into a large bowl and season well.
  4. In a large non-stick frying pan, melt the goose fat and fry the onion until sweet and golden.
  5. Add the grated potatoes and turn the heat down and turn the potatoes from time to time to allow to cook through.  
  6. After about 10 minutes, flatten the potatoes into a pancake shape, add a knob of butter onto the top, swirling the pan to allow the butter to drizzle down the sides, and turn up the heat briefly to allow the base to crispen slightly. Then turn heat down and leave for another 5-10 minutes, taking care that it does not burn.  
  7. When you think the base is golden and cooked, take a plate and place it on top of the frying pan and turn upside down so that the cooked side is facing up.  
  8. Add more butter to the pan and then slide the rosti back into the pan and cook for another 10 minutes or so or until the other side browns and crips.
  9. Remove and serve.
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