Its rare that Im not in the mood for potatoes.
My latest spud obsession has been a three-ingredient masterpiece from Switzerland.
Its called rosti, and if you have potatoes, butter, and salt, youre halfway there.
What is rosti?
Rosti is a simple and hearty dish composed of grated, salted potatoes that are fried in a pan.
Rosti is a substantial cake of fluffy potato veiled in a crisp, butter-fried edge.
Its almost like a wink to the Spanish tortilla in shape, but straight-up potato business.
I dont care what anyone says, both of those textures are perfect and delicious.
This recipe below is a nice balance between the two textures I mentioned.
The trick here is to boil the potatoes first.
Using cooked potatoes instead speeds up the frying time and allows you to prepare ahead of time.
How to make rosti
1.
Boil and cool the potatoes
Add about four medium potatoes, skin on, to a pot.
Cover them with cool water and bring it up to a gentle boil.
The machine might mash up the shreds a bit, so I recommend doing it manually.
Sprinkle half a teaspoon of salt over the bowl of potatoes and gently toss them.
Sprinkle a pinch more salt over the spuds and toss again.
Swirl the pan to coat.
Add the potatoes and gently form the mound into a thick cake.
Fry the rosti for about 10 minutes to brown the bottom.
If you see the edges are browning too quickly, bring the heat down.
Flip it
Much like a Spanish tortilla, flipping is the hardest part.
Turn off the heat.
Put a piece of foil over the potato cake in the skillet.
(This will make sliding the cake back into the pan easier.)
Put the cutting board over the skillet.
Flip the whole apparatus over in one swoop so the cutting board is now under the skillet.
Place it on the countertop and return the skillet to the burner.
Add two more tablespoons of butter to the pan to melt.
Use a spatula to slide the rosti back into the skilletits OK if it isnt perfect.
Allow the cake to cool for a few minutes before serving.
Potato Rosti Recipe
Ingredients:
2 pounds of potatoes
4 tablespoons butter
34 teaspoon salt
1.
Add the potatoes, skin on, to a pot.
Cover them with cool water and boil the potatoes for about 20 to 30 minutes, until knife-tender.
Rinse the potatoes in cold water, and put them in the fridge until chilled.
Peel the cold potatoes and shred them with the large holes on a box grater over a large bowl.
Sprinkle half a teaspoon of salt over the bowl of potatoes and gently toss them.
Sprinkle the last quarter teaspoon over the potatoes.
In a frying pan or cast iron skillet, melt the butter over medium-low heat.
Add the potatoes and gently form the mound into a thick cake.
Fry until the bottom becomes golden brown, about 10 minutes.
Flip the rosti onto a cutting board and add two more tablespoons of butter to the pan.
Slide the cake back into the pan to fry the other side for another eight to 10 minutes.
Cool slightly before serving.
