This golden brown shredded potatoes dish is from the Germanic region of Switzerland. Potatoes are shredded and then fried until crisp and golden on both sides. The surface is crunchy and firm while the centre is soft and buttery. Although rosti was traditionally enjoyed by itself as a Swiss breakfast, it is more commonly served as a side dish these days. The basic recipe consists only of potatoes, salt and pepper, but additional flavours like bacon, cheese or onions may be mixed in.
The rosti can be cooked as one large rosti or as individual ones. For a large one, drop handfuls of potatoes into the frying pan until it is filled. In this way, you will get an even layer, although any areas which are too thick or thin can be pressed down using a fork.
In the following recipe we are making one large one but if you would rather make small ones, just drop handfuls of the potato mixture to make 10 cm rounds and use a spatula to flip them halfway through the cooking time. Drain them on paper towels before serving.
- Peel the potatoes and grate them into a large bowl.
- Add salt and pepper, then toss to coat well.
- Let the potatoes sit for 10 minutes, then squeeze out as much liquid as you can.
- Heat a heavy frying pan over a medium-high heat, then add the oil.
- Drop a piece of potato into the oil; if the potato sizzles the oil is hot enough.
- Grab a handful of potatoes and wring them again.
- Drop them into the middle of the frying pan.
- Repeat until the whole pan is covered in potatoes.
- Use a fork to spread the potato layer evenly.
- Turn down the heat a bit so the rosti does not brown too fast.
- After cooking for about 10 minutes, flip the rosti over.
- Cook for another 5 to 10 minutes, or until golden brown and cooked through.
- Blot the rosti with paper towels then cut into wedges to serve.