Golden rosti

Yield: 4 servings

Measure Ingredient
\N \N Serves 4


Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 700 g/1½ lb potatoes 1 ½ lb 100 g/4 oz butter, plus a little oil 1 stick fine sea salt and freshly ground black pepper This is one of the great dishes of Switzerland, and although there are many cantonal variations the simplest is the best. Partly boil the potatoes. Drain and leave to cool. About 45 minutes before you wish to serve, heat half of the butter or oil in a frying pan. (Add a little oil if to stop the butter from burning.) Roughly grate the potatoes and spread them over the bottom of the pan. Season to taste with salt and pepper. Cook for about 20 minutes. Take from the heat and put a plate face down on top of the potatoes. Turn the pan over so that the potatoes rest like a cake on to plate. (The Swiss have special twin frying pans which hook together to make this inversion simpler.) Add the rest of the butter to the pan and slide the rosti back into it, uncooked side down. Add more salt and pepper and cook for a further 25 minutes or until the potato cake is golden brown and crisp on the outside and still slightly moist on the inside. A variation is to add 125 g/4 oz of crisp diced bacon. Another is to add partly cooked chopped onions and bacon and 5 ml/1 tsp of cumin seeds.

Submitted By SALLIE KREBS On 03-11-95

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