Potato rösti: the original Swiss recipe (also in the oven) and 5 variations to try
I potato röstialso simply called to speakI am a typical swiss recipe based on grated potatoes, Parmesan cheese e mashed potatoes. It is small discs salty, similar to pancakes, which are cooked In the caserole until you get a golden and crispy crust. They are perfect for serving as an appetizer or side dish in combination with a second course of meat or fish.
Tradition has it that the potatoes they can be used both raw and cooked: we preferred the first option, which is faster and easier to reproduce at home, but if you prefer you can blanch them for a few minutes and let them cool completely before adding them to the rest of the ingredients.
The preparation of the rosti is very simple: once peeled, the raw potatoes are grated with a coarse grater, mixed with parmesan cheese and starch, then shaped into rings. We pan-fried them with a drizzle of oil, for a golden result on the outside and soft in the middle, but you can fry them or even bake them if you wish.
Today we present to you the original potato rosti recipe, the basic version which can be declined in many variants, for example by adding speck, bacon, onion or cheese. You can taste them plain, with a pinch of salt, or stuff them two by two with provola and speck: the heat will melt the cheese, make it stringy and even more irresistible.
So here’s how to quickly and easily prepare potato rösti.
Ingredients
Extra virgin olive oil
For the garnish (optional)
How to make potato rosti
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Step 1
Start making the potato rösti by rinsing the potatoes under cold running water 1then place them on a cutting board and peel them with a knife or a peeler 2. Then grate them with a coarse grater 3.
Start making the potato rösti by rinsing the potatoes under cold running water 1then place them on a cutting board and peel them with a knife or a peeler 2. Then grate them with a coarse grater 3.
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Step 4
Collect the grated potatoes in a bowl 4 and add the cornstarch and parmesan 5, mix well and finally flavor with a turn of the pepper mill. Heat a drizzle of oil in a frying pan, and meanwhile, with lightly oiled hands, shape discs with a diameter of 8-10 cm 6.
Collect the grated potatoes in a bowl 4 and add the cornstarch and parmesan 5, mix well and finally flavor with a turn of the pepper mill. Heat a drizzle of oil in a frying pan, and meanwhile, with lightly oiled hands, shape discs with a diameter of 8-10 cm 6.
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Step 7
When the oil is hot, place the rösti in the pan 7 and let them brown for a few minutes, then turn them gently and continue cooking on the other side as well 8. Once nicely browned on both sides, lift them gently and transfer them to a plate. 9. The potato rosti are ready: you can simply taste them seasoned with a pinch of salt, or stuff them as indicated below.
When the oil is hot, place the rösti in the pan 7 and let them brown for a few minutes, then turn them gently and continue cooking on the other side as well 8. Once nicely browned on both sides, lift them gently and transfer them to a plate. 9. The potato rosti are ready: you can simply taste them seasoned with a pinch of salt, or stuff them as indicated below.
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Step 10
Arrange a very thin slice of provola on each rosti ten: let melt, then turn off the heat and add the speck 11. Couple the rosti in pairs, season with a pinch of salt and serve hot 12.
Arrange a very thin slice of provola on each rosti ten: let melt, then turn off the heat and add the speck 11. Couple the rosti in pairs, season with a pinch of salt and serve hot 12.
How to cook potato rosti in the oven
To prepare the potato rosti in the oven, simply place them on a well-oiled or parchment-lined pan, add a drizzle of oil to the surface and bake them at 200°C for around 15 minutes. turning them over halfway through cooking. If you want a crispy crust, turn on the broiler for the last few minutes, making sure they don’t brown too much.
Advice
You can flavor the dough with the herbs you prefer, for example parsley, thyme or basil, or with spices such as mild curry, turmeric or powdered ginger.
If you are planning to make potato rosti friedHeat plenty of oil in a high-sided pan and brown for a few minutes, then drain on paper towels before serving.
Variants
Excellent simply prepared with grated potatoes, potato rosti lend themselves to being declined in various tasty variations: for example, they can be enriched with zucchini, pumpkin or carrots, also adding a few slices of onion for an extra splash of flavor. In some versions, the potatoes are replaced by eggs, for an equally tasty result. So this is it 5 variations of potato rösti to try.
I pumpkin and potato rösti I am a tell colorful and tasty classic potato rösti, a typical specialty of Swiss cuisine. Simple and quick, they are made with a pumpkin and potato pasteraw and grated, to which the Parmesan cheesethem aromas and finally a pinch of flour, which will serve to bind everything together; once the compound has formed, the discs are made and pan-fried with a drizzle of oil. The result is something frittellin crispy on the outside, but with a soft, melt-in-the-mouth centre, perfect for serving as antipastiaccompanied by a charcuterie and cheese platter, or how outline, as an accompaniment to a second course of meat or fish. You can also enjoy them on their own, simply dipped in a light tomato sauce: the important thing is that they are hot and freshly prepared, in order to appreciate all their flavor and goodness.
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He potato, carrot and onion rosti it is a richer variant of the classic potato rösti, a typical dish of Swiss cuisine, to be served as an appetizer or as a side dish, to accompany main meat dishes. To make this tasty dish, you will need a grater: the vegetables must indeed be grated, preferably using the large holes. The mixture of vegetables will then be mixed with water and flour, so as to form flattened discs which will be cooked in a frying pan or in the oven. Once ready they will be crunchy and tasty, to flavor to your taste. But here’s how to prepare them.
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I potato and zucchini rösti and potatoes are simple and delicious to prepare: ideal as antipastito accompany an aperitif but also to be served as outline, according to your needs. These are delicious pancakes that are very easy to prepare: a variation of the classic potato rösti, a traditional Swiss dish made with grated potatoes and aromatic herbs, to which speck and cheese can be added. In this recipe, zucchini and potatoes will be grated and mixed with egg, flour, parmesan and parsley, then a few small pancakes cook In the caserole in very hot oil: children will love them too. Here’s how to prepare them in a few simple steps.
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He courgette röstis it is a tasty and delicate second dish, very similar to a pancake with vegetables. You can serve it hot, but also cold, as a starter or on a buffet table as an aperitif. The zucchini version is a variation of the classic potato rösti, typical of Switzerland, Austria and South Tyrol.
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He cauliflower rösti is a simple and tasty preparation, a variation of the classic potato rösti, a Swiss recipe made as antipasti or how second dish. Nail vegetarian dish easy and tasty, ideal for lunch or dinner, which the children will love too. You can cook them In the caserole mom not friedwith a little oil, or in the ovenas in our preparation: in any case you will have one delicious crust on the surface. You can also make cauliflower rösti in smaller formats, to serve them as finger food for an aperitif or a buffet. Here’s how to prepare them.
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storage
Potato rösti can be stored in the refrigerator, in an airtight container, for 1-2 days. Before tasting them, heat them in a pan for a few minutes.
