Way back in December we had our good friends Lee and Stefan for dinner. JT and I decided to make Barb’s Salmon that’s like Candy (with a few minor alterations, will blog soon about it) with Swiss Rösti potatoes, German Red Cabbage Slaw (coming soon) and John’s Yogurt Dill Sauce. It was a huge success and the best part is that these potatoes may be made in advance and reheated. The Swiss usually have this for breakfast, and I know I’m breaking all the rules by serving it for dinner…so arrest me (did you say you had hand-cuffs ;-)?)
These famous potatoes can be purchased ready-made that you just slip them into the frying pan and reheat, but I wanted to make them from scratch; how hard could that be? I searched and search the web and came across several variations on the preparation of this classic side dish, and after much deliberation I chose my method. Some of the recipes par-boiled the potatoes and some did not; I chose to par-boil to cut down the finishing time (plus I had read that not par-boiling makes the interior of the rösti a little starchy tasting).
Swiss Röstli Potatoes
Serves 4-6 (depending on how hungry you are)
- 4-6 Medium Sized Yukon Gold Potatoes (actually, you can use any potato you would use as mashed potatoes)
- salt and pepper to taste
- Peel and chop potatoes in half (you want a chunk large enough to grate without grating your knuckles).
- Put the potatoes into a pot with cold water and salt (this step was prevalent in many recipes, something to do with cooking evenly) with salt and bring to a boil. Keep on the boil until there is still some resistance when you poke the pieces with a fork or cake tester — you definitely DO NOT want to cook them 100%.
- Remove from the pot and allow to cool completely.
- On a large grater, grate the potatoes entirely.
- Heat a large cast iron skillet with a few tablespoons of oil (err on more than less). Add the potatoes so that they evenly fill the pan, and lightly compress. Cook until it is crispy on one side.
- If preparing ahead, allow to cool and set aside now.
- To reheat: Flip. If you are brave, use this method, if you’re like me, then two dinner plates will do the trick very nicely. Cook the underside of the Rösti until crispy and the potatoes have heated all the way through.
- Serve by cutting into wedges. I served this dish in the cast iron pan I cooked it in because I wanted it to maintain the heat on the table.
- Service with Yogurt Dill Sauce.
We had barely enough leftovers for breakfast the following day — that’s how good they were. In fact, this is a meal I will make again; it’s rustic yet has a certain sophistication with all the flavours going on.