Rosti – Swiss National Food and how to make it

HOW TO MAKE SWISS FOOD ROSTI

Rosti is probably one Swiss dish which can be made vegan without any difficulty. Its also the easiest dish and anyone can make it all over the world. All you will need is potatoes of the hard variety and a few simple tools which are in everyone’s kitchen. Rosti is a hot favorite among kids here, a potato dish which is not chips and a healthier option in my opinion.

Scroll down for the printable version of the recipe.

Since this is a national dish, you get ready to eat supermarket versions of this dish. They can be stored long without refrigeration and used for emergencies as they are vacuum packed. A lot of organic rostis are available in the recent years. And sometimes I do get a few packs for emergency.

Well we still have a few kilos in the cellar after using up a lot for oven bakes, and different dishes. I wanted to use them up as they were going soft and wouldn’t last much longer. So what better than to make my daughter’s favorite dish. My daughter is a picky eater with vegetables. Potatoes are just one of the few vegetables she would eat in most forms.

TYPE OF POTATOES FOR MAKING ROSTI

In one of my earlier august blog post I mentioned about harvesting almost 40 kgs of potatoes.      

For Rosti it is best to use the harder variety of potatoes which won’t loose their shape after boiling. We love to use Charlotte we love to use Charlotte Potatoes for this dish.

I used a variety of potatoes, one of them being a rare variety which is blue in color. When you grate this variety it turns purple. So don’t be surprised at the color of Rosti. This is just me experimenting with other varieties of potatoes.

PERFECT DISH FOR ANY TIME

After our yearly Christmas raclette party, I am usually having a surplus of boiled potatoes. I make these pre-boiled potatoes into rosti as a light lunch. Probably advisable after all the heavy meals we had during Christmas day. We also make rostis when we haven’t pre-planned our dinners sometimes. Its a quick and an easy dish. We have also been experimenting without pre-boiling the potatoes overnight.

TIPS & TRICKS TO GET A PERFECT ROSTI

Rosti works best if you pre cook the potatoes and leave it overnight. Because by leaving the potatoes overnight the potatoes attain a gluey texture which will help the Rosti hold the shape while flipping.

Use potatoes which don’t turn mushy after boiling.

Also have a well oiled cast iron pan to avoid the grated potatoes from sticking and burning.

POTATO ROSTI VIDEO TUTORIAL

Rosti

Print

Serves: 2 Prep Time: 40 Cooking Time: 20 20

Nutrition facts: 125 calories 8 gms fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 kg of Charlotte Potatoes or any other sturdy variety
• 1 tsp of salt for boiling the potatoes
• 1 tsp of cumin powder
• 1 tsp of chili powder
• 1/2 tsp of garlic powder or freshly pressed garlic
• 1 tsp of onion powder
• 1 1/2 tsp of Coconut oil or any other vegetable oil
• 1 tsp of salt ( for the grated potatoes)
• 3 tblsp of vegetable oil for frying.

Instructions

1. Wash all the potatoes and pre cook them with a little salt the previous night. 
2. Peel all the potatoes and grate them with a vegetable grater.
3. Pre heat a cast iron frying pan with 2 tablespoons of vegetable oil.
4. Mix in all the dried spices well with the oil.
5. Take a good portion of the grated potatoes and pat into the preheated pan to about 1/2 cm thickness.
6. Brown it for about 10 minutes and then with the help of a lid flip the rosti to the other side and crisp to golden brown.
7. Serve hot with grated cheese if needed.

Notes

Recipe from swisshomegarden.com

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