{"id":78345,"date":"2022-12-20T18:35:30","date_gmt":"2022-12-20T17:35:30","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=78345"},"modified":"2023-06-28T10:18:45","modified_gmt":"2023-06-28T08:18:45","slug":"swiss-roesti","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/swiss-roesti\/","title":{"rendered":"Swiss R\u00f6sti (Swiss Potato Cake)"},"content":{"rendered":"

Swiss Potato R\u00f6sti is another one of those simple Swiss dishes that simply tastes great. Much like the north American version of hash browns or potato cakes, this famous dish is made from frying grated, salted potatoes until crispy. There are countless versions, some with onion, others without, some made from raw potatoes, and others from boiled potatoes which are cooled overnight and then grated and fried. My preference is the version made from raw potatoes, however below I have tips on making both.<\/p>\n

The difference between Swiss R\u00f6sti and Latkes<\/h2>\n

There are many variations on this simple pancake-style potato dish. Latkes are made with three main elements: potato, onion, and a binder. Whereas, R\u00f6sti is does not have any binders such as egg or flour. It\u2019s more like a giant, pancake-like potato fritter with a crispy outside and a soft interior. And as with some do with latkes, it\u2019s common to serve the potatoes with toppings, such as a fried egg, bacon, melted cheese, or something fresh like a handful of arugula and cherry tomatoes. You can also serve it as a side dish with breakfast or dinner with \u201cZ\u00fcrigeschnetzeltes<\/a>,\u201d sliced veal (or poultry) in a cream sauce.<\/p>\n

How to make Potato R\u00f6sti?<\/h2>\n

Choosing the right potato<\/h3>\n

And this trick here is to choose the one that fits the method. According to my Swiss friends, they like to use floury varieties or all-purpose potatoes for r\u00f6sti made from raw potatoes, which are grated and then the moisture squeezed out before frying. Waxy are best when boiling the potatoes ahead of time. I think depends on personal preference. I prefer to use an all-purpose potato or waxy variety.<\/p>\n

Boiling the potatoes the day before<\/h3>\n

Ideally, it is recommended to boil the potatoes the day before so that they are fully cooled before grating. Once the potatoes are fully cooled, they should be place on the refrigerator overnight. Alternatively, you do this in the morning which will still allow enough time for the potatoes to cool in the fridge. This is important so that they can grate properly (rather than turning into a pur\u00e9e), since the structure of the starch changes. As the potatoes cool, they develop resistant starch<\/a> which is also a good prebiotic.<\/p>\n

\"Swiss<\/a><\/p>\n

Grate the potatoes<\/h3>\n

Peel the potatoes and grate them into a large bowl. Before frying the r\u00f6sti, season the potatoes with salt. To grate the potatoes, you can use the large holes of a box grater or a food processor with the grating attachment (this is great for getting long strands).<\/p>\n

Using raw potatoes<\/h3>\n

When using raw potatoes, it is important that once they are grated, that the excess moisture is squeezed out of them. You can do so by wrapping them in a clean tea towel and then twist and squeeze out the moisture. This helps create a crispier potato (otherwise the excess moisture has to steam out in the pan).<\/p>\n

\"Swiss<\/a><\/p>\n

Heat the fat in a skillet<\/h3>\n

Using a medium-sized well-seasoned cast iron skillet or heavy-based non-stick skillet add enough fat so that the bottom of the skillet is lightly coated and swirl the pan around so that the sides are also coated. You can use butter, ghee or oil. My preference for this type of recipe is clarified butter (ghee) or olive oil. In fact, I like to use my go-to extra-virgin olive oil (Olio Extra Vergine Grezzo) which is also a perfectly suitable oil for frying.<\/p>\n