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)
Ingredients:
- 4-6 Medium Sized Yukon Gold Potatoes (actually, you can use any potato you would use as mashed potatoes)
- salt and pepper to taste
Directions:
- 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.
[…] to make a healthier meal so I decided to experiment in making zucchini rösti (similar to rösti potatoes, a traditional Swiss treat). My dear friend is gluten intolerant so I decided to use coconut flour […]
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[…] from Eva than I’ll list here, but I’ll share with you my attempt at making Eva’s Rösti potato. I wasn’t very confident when I made this back in January(!) so my rösti didn’t have […]
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[…] from Eva than I’ll list here, but I’ll share with you my attempt at making Eva’s Rösti potato. I wasn’t very confident when I made this back in January(!) so my rösti didn’t have […]
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These rösti potatoes look amazing for any meal of the day. We love making breakfast foods for dinner. I think what I like most about this recipe is the simplicity… Is there a reason for grating the potatoes by hand instead of using a food processor?
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Thanks for your comment Amber. You never want to use a processor for your potatoes because it really brings out the starch and you’ll get a sloppy mess. Jeffrey Steingarten has an excellent chapter about potatoes in his book, The Man Who Ate Everything, you should read it.
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Thanks for the suggestion Eva!
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This looks so crispy and delicious. I’ve bookmarked it to cook it soon! 🙂
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Thanks Fati, looking forward to hearing about your version!
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Oh, yum, I would eat these crispy delicious potatoes any time of day! This dish reminds me of the Jewish classic potato kugel with its crunchy exterior and tender interior. It looks great too… handcuffs? I’m utterly intrigued ;-).
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Thanks Kelly! I’m going to google that Jewish dish right now. Handcuffs were a crazy reference to 50 Shades of Grey!
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Jimre is a meat and potatoes man, this gets on my to do list Eva. It looks yummy!
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Glad to have been another inspiration for you, Zsuzsa, these potatoes will not disappoint. The trick is not to over cook them when par boiling, that way it’s still easy to grate.
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Hi Eva, I’ve had rosti potatoes in restaurants before and always loved them. Like one of your other readers, I was surprised the recipe didn’t call for anything other than potatoes and seasoning! I made the dish on Sunday night and may have over boiled the potatoes slightly. They were a bit mushy after I grated them, but turned out great anyway once fried. When I cooked the first side, I didn’t have enough oil, so they kind of stuck to the pan. I made sure to add a little more on the flip side and it turned out perfect. Nice and crispy on the outside and cooked through on the inside. (We had a bit leftover, which made for a good side for lunch the next day.) Thanks!
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Thank you kindly Michela, I am very glad that the recipe worked out in the end. I think you can undercook the potatoes and still have success since you have to fry it both sides anyway, lots of time to finish cooking.
The oil is certainly a balance and my cast iron pan is very well seasoned so I needn’t add as much. If you eat eggs, try poaching an egg and serving it right on top with a runny yolk, so yummy.
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Hi Eva, I use the other method for my rostis of grating and squeezing the starch out. My secret tip which I realised accidentally is to add a knob of melted butter before you cook them, it makes them taste of wonderful buttery potatoes. If you have Yukon golds though they will taste superb anyhow. I must agree with your soggy middle, if I make them 1cm thick they’ll be lovely and crisp. If I make them 1in thick they’ll be a tad gluey.
Think they may be on the menu when I get home.
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I’ve not made them grated raw, but I’ve seen several recipes for even potato latkas that use that method. I’m sure your method works well, but I’m going to stick to my method because it worked so well the first time (could be beginners luck, though). Par cooking the potatoes does away with the gluey taste. And that butter sounds like a wonderful idea, I will try it on Friday when I make this again to go with pulled pork.
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I hate grating vegetables…..but this looks so mouthwatering, that I really want to try this. Mnnnnnn!!
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It really goes quickly, Minnie, but if you hate it so much, you can usually buy par cooked grated potatoes, at least in Toronto you can.
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This will teach me to fall behind in my blogging duties. Last night I threw together some potatoes for a grâtin and roasted a small pork loin. I just left Tanya’s blog where where she prepared a delicious pork with pimenton & mushrooms to come here and see you’ve prepared these wonderful potatoes. Instead of a special dinner last night, mine was just OK. I’ll ask of you the same that I asked Tanya. Please no more posting of delicious recipes until I get caught up. Thank you. 🙂
I hope your appointment today went well.
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Your comment made me smile from ear to ear, John, thank you! I just can’t see anything you make just being OK, but your humble comment is truly appreciated!
My dr gave me a script for antibiotics for 21 days! I’d never heard of a script so long, fingers crossed that they’ll work! I’ll be happy not to be sneezy and stuffed up anymore.
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It sounds like your Dr wants to make sure that there’ll be no relapse. I hope you start feeling some relief quickly. This has gone on long enough!
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You’re right of course, just such a pain. I’ll be lucky to remember to take the pills at the right time, so not used to taking pills.
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oh i always love the crispy texture to a pan fried potato or hash browns. It just makes me happy and thats what its all about right! L
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Thanks Jessica, and hopefully you can eat potatoes with your condition.
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Another great dish and this one is new to me. I’ve never had or heard of rosti potatoes. Looks like a Spanish tortilla and similar to that, you can flip it.
I’ll definitely have to try this, it’s so simple and looks amazing.
I’m guessing it works well on its own, but are there any sides that you would recommend or anything to go with it.
Another 5-star rating from me and looking forward to your next delicious recipes.
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Thank you kindly Tudor, you are indeed very complimentary. The dish is lovely, have it for breakfast with fried or poached eggs so the yolk can be a wonderful sauce over the potatoes, or with ham and grate cheese on top of the potatoes and broil until it melts; the possibilities are endless.
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Sounds like a great breakfast and thanks for the very delicious suggestions, it’s making me hungry. I wish wasn’t stuck in the office so late.
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Thanks Tudor.
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I adore rosti!! It’s one of my favourite potato dishes 🙂 And I couldn’t help but laugh when I read “so arrest me (did you say you had hand-cuffs 😉 ?)”
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I was hoping I would have a few more recognize the hand-cuffs! Thanks Lorraine, we liked them so much I’m going to make them again for Friday night with pull pork.
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Aaaah, this is my kind of dish Eva – this is delicious for breakfast, lunch or dinner. I love the browned crispy part. Mmm… looks perfect! Thanks for sharing. Happy Belated New Year to you my friend!!
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Thank you too Yudith, it really presents beautifully, and if you are inclined and have individual cast iron pans, you could do individual servings, but then I usually like people to choose how much or how little they want themselves, that’s why we hardly had any left over! Happy belated new year to you too.
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I would most certainly eat this for breakfast or dinner. I love these kind of potatoes. I didn’t realize it was a Swiss dish. And I’d definitely go for the two plate flip method as well. Hand-cuffs…oh my. 😉
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Thanks Kristy, I knew you would get that inference 😉
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This is the kind of dish where I just wing it…sometimes it’s good…sometimes it’s lacking. I think I’ll follow your recipe next. Yours look perfect. Off to check out the candied salmon 🙂
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Thanks Liz, it’s so simple yet the potato flavour is so amazing. C suggested loading it down with pepper and that sounds amazing too. We loved the candied salmon but sadly the photo didn’t turn out so I likely will not post this time, maybe another time.
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These look great! Salmon, slaw and potatoes. Classic combo.
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Thanks Genie, we liked it so much I’m making it again on Friday night!
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I LOVE potatoes.. and moer than that I Love crispy potatoes, with lots of pepper, this honestly is the meal for me! i am going to make it tomorrow morning and eat it all day. I cannot believe I have not seen this one before! Eva you are a star! c
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I’d love to hear your comment about how it turns out. It’s definitely a keeper, in fact, I’m making it for Friday night dinner with pulled pork and german purple cabbage slaw! YUM! Thanks C.
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A perfect rosti, like that it is crispy on both sides. Your cast iron skillet looks very well seasoned, bet it is one of your favorite cooking equipment.
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Thanks Norma, thank you, it was very crispy both sides. Yes, that cast iron pan came from JT’s single days, it’s well over 30 years old and well seasoned like JT! We have one at the cottage that’s over 100 years old, I believe JT’s grandparents used it on an open fire. I use it from time to time, but it’s about 30% larger than the one I have at home, and that one’s hard enough to lift let alone something 30% bigger!
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I have a ravenous appetite so I should probably set aside this entire pan for myself , lol…looks great, Eva!
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That’s a lot of potatoes SM but I know what you mean. Thanks.
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That looks so tasty and perfect my friend 😀
Always wanted to try it!
Cheers
Choc Chip Uru
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Thanks CCU, it’s such an easy yet impressive dish, I do hope you have a chance to try it soon.
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So pretty! I also didn’t know that rosti could be made with potatoes only and I love that you serve with a yogurt dill sauce…sounds great. I couldn’t grate all those potatoes right now with my hand if I had to, but I can dream…
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Sorry about your hand Betsy, I’m sure you could get a volunteer if you invited them for dinner! Hope your hand recovers soon.
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Amazing! I always have leftover unused potatoes spuds. Now I know what to create with them simply in a skillet! Delish 🙂
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Thanks Judy, I hope you have a chance to try this simple yet tasty recipe.
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Eva, you have made a wonderful job! Your rösti looks fantastic and the only difference between the ones I had here is that yours isn’t soaked in oil, which means (at least for me) that it’s much better! However, I have lived in Switzerland for quite a long time, but I don’t know anyone who eats rösti for breakfast and have never seen it on cafés or hotels menu as breakfast. It is often served for lunch or dinner though. Maybe it is still eaten for breakfast somewhere up in the mountains where farmers have worked for hours before they got to eat anything? Or maybe more often in the German speaking-part? The typical Swiss breakfast is bircher müesli (I hate it: it’s müsli with yogurt) or bread, butter and cenovis (similar to the British Marmite) but nowadays it is replaced often with simple bread and jam.
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Thank you so much Sissi. It’s odd that a few websites indicated that the Swiss eat it for breakfast, I forgot to keep in mind that web research may not be entirely accurate. It definitely is a lovely lunch or dinner, as we had it, and although I did use a little oil to give it a crisp texture, I did not saturate it in oil, as I don’t care for it either.
I’m sorry you are not a fan of bircher müesli, I adore it. It’s likely because I’ve only been eating it for 25 years from our first trip to Europe as a married couple. I make it myself with apples, yogurt, dried fruit, nuts and seeds, so yummy. Thanks for the reminder.
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In the French-speaking part it’s on the lunch menu, served with a salad a fried egg and ham for example. Then again I don’t think this part of Switzerland eats a lot of rösti… so maybe you can find it in the German-speaking part for breakfast? Definitely not in the Italian part either! Then, many websites assume everyone speaks German here or that German-speaking part is THE “model” Switzerland… I even have Blogger comments windows in German and also some google applications… and I don’t understand it even though I speak two official Swiss languages. It drives me crazy (I cannot imagine how the native non-German speaking Swiss must be furious).
I must say that there are is the main reasons why I don’t like bircher müesli: I cannot swallow anything sweet for breakfast… (sometimes I can have a good croissant, but only on holidays, in a nice café… 😉 I would never have it at home or in someone’s house.)
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I’ve always envied Switzerland for having so many official languages, but now I can see it is more of a pain than anything. In Canada we must deal with French only but fortunately it’s only very strict in Quebec (and perhap New Brunswick).
I don’t mind sweet for breakfast, as long as it’s natural sweet such as fruit; I am not a big fan of the sugary sweet breads and such. I love a croissant for breakfast on holiday, particularly if I am in Paris.
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I love this one. It’s different than how I make them. I skip the flip! But I love that it’s crispy on two sides. Potatoes are such wonderful things!
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Thanks Greg, I’ve watched them make it in a Swiss restaurant and they flip them too!
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Is there anything better than a fried potato of any sort? I think not but your rösti would definitely get everyone’s attention. I’d have to do the plate flip method because I hate to clean floors.
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I hear you Maureen, thanks. Nothing worse than having to toss a dish for trying to be a show off!
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Your pan of roasted potatoes looks delicious indeed especially paired with smoked salmon. I can’t think of anything that would make it better than it already is.
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Thanks Maria, I’m making it again this weekend to go with some pulled pork made from tenderloin!
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I made a small pancake yesterday to go with a duck leg but I overcooked the potato … it’s tricky to figure out when something is parboiled just enough. 🙂 Will have to try it again. Maybe with some sweet potatoe I have.
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I used a cake tester and found each chunk to finish at slightly different times, Maria. The centre should have resistance (feels hard) when you poke the potato. Hope it works out for you next time, the sweet potato sounds rather interesting.
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For some reason it surprises me you haven’t made this before — probably because you have good Swiss friends! I know that this would be a very popular side dish in my family — great idea to pair the salmon with it. (thanks for the shout out) Hope you had fun with Leeann and her husband!
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Thanks Barb, we just don’t eat many potatoes so it wasn’t high on my list, but I knew Lee and Stefan would really enjoy it so it was perfect opportunity to try it out.
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Eva, that looks perfect! I love rosti served with smoked salmon 😉
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Thank you kindly Angie, smoked salmon and Rösti are a favourite of ours too.
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I had no idea you could make potato rosti from just potatoes. I was sure there had to be another ingredient in there somewhere. That’s very good advice about saving your knuckles! xx
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Thank you Charlie, I was tempted to add onions but decided to keep it authentic; the starchy potatoes make it easier to stick together. I loved serving the wedges too.
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