Potato Dishes, Vegetable Dishes

Potato Rösti

Inspired by the potato-talk during my taxi ride some time ago, I made the Swiss Rösti. I love them for their crisp on the outside-soft on the inside consistency. Rösti are wonderful as a stand alone dish or perhaps accompanied by a salat. But then again, if you are meat-eater as is my partner, they go very well with any meat dish with a sauce.

Potato Rösti

You will need:
1 kilo (2.5 pounds) of raw potatoes
1 Tablespoon of salt
4 tablespoons of butter for frying
1 non-stick medium sized frying pan

Peel the potatoes and grate them using the large holes of a grater.

Melt 2 tablespoons of the butter in a non-stick medium (10 inch) sized frying pan to coat the pan.

Mix the grated potatoes with the salt and place into the butter-coated frying pan. Stir for about 3 minutes to just soften the potatoes, then spread the mixture to cover the entire pan, and pat down to form a cake like shape.

Continue to fry over medium heat for about 10 minutes, or until the bottom begins to look golden brown.

Shake the pat to loosen the Rösti and slide it onto a large plate. Add the remaining 2 tablespoons of the butter into the frying pan and swirl to coat the pan.

Slide the half-cooked rösti back into the pan, with the crusty-brown-cooked side up. Press down on the rösti and cook for another 10 minutes or until the bottom is golden brown.

Cut into slices and serve while warm!

Serves 4.

Extra tip: I added tomato slices and cheese to my rösti. After heating the butter into the pan, place only half of the grated potatoes into the pan and let it cook for about 4 minutes. Then place thin slices of tomato and some grate cheese on top of the potato and cover with the rest of the grated potato and cook until golden brown, and proceed as mentioned above.