Swiss potato rösti
Summary
Yield
Source Swiss cuisine
Prep time 45 minutes Recipes Side dish Dinner Main meal Light meal Switzerland Gluten free Europe Egg free Dairy free
Description
Rösti is made with onions, Appenzeller cheese, or caraway seeds in German cantons, while you'll see tomatoes, sweet paprika, and Gruyere cheese in French cantons and appreciate the addition of rosemary in the Italian ones.
Ingredients
2 Pound potatoes (about 4 large potatoes, boiled) 2 green onions (sliced) 1⁄2 Teaspoon caraway seed 1⁄2 Teaspoon salt (or to taste) 1 Pinch white pepper 2 Tablespoon pork lard 2 Tablespoon vegetable broth
Instructions
- Peel potatoes and grate them coarsely into a large bowl. Add green onions, caraway seeds, salt, and pepper, and mix well.
- Melt butter over medium-high heat in a large skillet. Add potato mixture and form into a round cake shape with a spatula. Reduce heat to low and continue to cook, pressing to make the cake compact, for 10-15 minutes.
- When a nice brown crust forms on the bottom, turn rosti over. Cook the other side for a further 3 to 4 minutes,still pressing to make a compact cake.
- Pour the broth over, cover the skillet, and cook until the other side browns nicely, about 7-10 minutes.
- Slide the rosti cake onto a plate and serve.
Notes
Boil potatoes in their skins until just tender and let them cool.
Substitute lard with butter, margarine or vegetable cooking oil - olive oil - to reduce cholesterol and make this recipe suitable for a vegan diet.
If using butter or margarine, substituting milk with the same amount of half and half or light cream will give rosti a sweeter flavor.
A non-stick skillet will help the first time you make rosti.
To turn over, slide rosti onto a large plate. Invert the skillet over the plate. Grip skillet and plate together and flip over in one fluid movement. The rosti will fall into the pan. Leave the plate aside. Don't forget to use pot holders as the skillet and the rosti will be hot. If you use a flat pan lid, the handle on the lid would make the task easier.
Cooking time will depend on the size of your pan and how thick is your rosti. It should cook slowly until done inside and brown on the outside.
Add other ingredients to flavor rosti. For rosti with bacon, saute 3 oz bacon cut into fine strips and 1 chopped onion until onion is translucent before adding the potatoes -skip the green onions and caraway seeds.
Ingredients, metric
1 kg
potatoes -about 4 large potatoes- boiled in their skins until just tender and cooled
2
green onions, sliced
½ tsp
caraway seeds
½ tsp
salt
white pepper to taste
50 g
pork lard
30 ml
vegetable broth
Serving size: 1 serving is 1/4 of the original recipe.
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
244.86
Calories From Fat (25%)
60.78
% Daily Value
Total Fat 6.77g
10%
Saturated Fat 2.35g
12%
Cholesterol 3.81mg
1%
Sodium 317.07mg
13%
Potassium 1277.63mg
37%
Carbohydrates 42.20g
14%
Dietary Fiber 4.10g
16%
Sugar 0.41g
Sugar Alcohols 0.00g
Net Carbohydrates 38.10g
Protein 5.17g
10%
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Summary
| Yield | |
|---|---|
| Source | Swiss cuisine |
| Prep time | 45 minutes |
| Recipes | Side dish Dinner Main meal Light meal Switzerland Gluten free Europe Egg free Dairy free |
Description
Rösti is made with onions, Appenzeller cheese, or caraway seeds in German cantons, while you'll see tomatoes, sweet paprika, and Gruyere cheese in French cantons and appreciate the addition of rosemary in the Italian ones.
Ingredients
| 2 | Pound | potatoes (about 4 large potatoes, boiled) |
| 2 | green onions (sliced) | |
| 1⁄2 | Teaspoon | caraway seed |
| 1⁄2 | Teaspoon | salt (or to taste) |
| 1 | Pinch | white pepper |
| 2 | Tablespoon | pork lard |
| 2 | Tablespoon | vegetable broth |
Instructions
- Peel potatoes and grate them coarsely into a large bowl. Add green onions, caraway seeds, salt, and pepper, and mix well.
- Melt butter over medium-high heat in a large skillet. Add potato mixture and form into a round cake shape with a spatula. Reduce heat to low and continue to cook, pressing to make the cake compact, for 10-15 minutes.
- When a nice brown crust forms on the bottom, turn rosti over. Cook the other side for a further 3 to 4 minutes,still pressing to make a compact cake.
- Pour the broth over, cover the skillet, and cook until the other side browns nicely, about 7-10 minutes.
- Slide the rosti cake onto a plate and serve.
Notes
Boil potatoes in their skins until just tender and let them cool.
Substitute lard with butter, margarine or vegetable cooking oil - olive oil - to reduce cholesterol and make this recipe suitable for a vegan diet.
If using butter or margarine, substituting milk with the same amount of half and half or light cream will give rosti a sweeter flavor.
A non-stick skillet will help the first time you make rosti.
To turn over, slide rosti onto a large plate. Invert the skillet over the plate. Grip skillet and plate together and flip over in one fluid movement. The rosti will fall into the pan. Leave the plate aside. Don't forget to use pot holders as the skillet and the rosti will be hot. If you use a flat pan lid, the handle on the lid would make the task easier.
Cooking time will depend on the size of your pan and how thick is your rosti. It should cook slowly until done inside and brown on the outside.
Add other ingredients to flavor rosti. For rosti with bacon, saute 3 oz bacon cut into fine strips and 1 chopped onion until onion is translucent before adding the potatoes -skip the green onions and caraway seeds.
Serving size: 1 serving is 1/4 of the original recipe. Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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Waste not, want not. Use your leftovers for other meals.
Remarkable
Rösti is such a favorite in Switzerland they've a special platter to dish out this potato recipe known as rösti-teller. You'll easily find them as rösti-tellers are sold all over Switzerland. They often have decorations and are so colorful to merit hanging on kitchen walls as an ornament. Some will have local proverbs -different from one canton to the other- or rösti recipes. So try to serve rösti in a rösti-teller -the serving plate fashioned for the task.
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