Friday, 11 March 2011

Rosti Potatoes

Considering the number of potatoes that have been consumed in this house this winter I haven't posted too many recipes for them. However, here's one! And a very good one too. This is a classic Swiss dish. There isn't too much to it and yet it's quite distinctive. Personally I put it all down to the slow cooking in butter. Hard to go wrong with that.

I've always used onions in this before but this time I used shallots. You'll note, if you examine the photo, that a few spots got a little too brown. Those were mostly shallots, and I'm not sure if they scorch more easily than onions, or if it's just that even after 2 years I am still learning to cook over gas. However, they were a minor flaw and did not impede our enjoyment of these delicious potatoes.

4 to 6 servings
1 hour plus 1/2 hour prep time, in two separate blocks

Rosti Potatoes
1 1/2 pounds baking potatoes (6 medium-large)
1 large onion
OR 4 or 5 shallots
6 tablespoons butter
salt & pepper

Scrub the potatoes and put them in a pot with water to cover. Bring to a boil and boil for 15 to 20 minutes. Drain at once, and cool in cold water. This can be done in advance.

Peel and grate the potatoes. Peel and chop the onion or shallots. Mix the potatoes with the onion.

Heat a large, heavy skillet over medium-low heat - just a little lower than you would use to cook eggs or pancakes. Put 3 tablespoons of butter in to melt. Press the potato and onion mixture evenly into the pan. Cut another tablespoon of butter into little bits and dot them around on the potatoes.

Cook for 15 to 20 minutes, until you can see good signs of browning around the edges. Flip the potatoes out onto a cookie sheet and set aside for a moment as you add the remaining butter to the pan. Slide the potato cake back into the pan so that the browned side is now up.

Cook for 15 to 20 minutes more. I find it best to flip it back onto the cookie sheet, then slide it onto the serving plate, as it's pretty difficult to manoever a heavy pan, a moving potato object, and a delicate plate and be sure that all will live to tell the tale.

Last year at this time I made Cocoa Banana Muffins. It's a little embarassing to notice that they call for half the fat of these potatoes. Dear me.


Devouring the Seasons said...

This looks delicious. It looks like a really yummy and well-formed hash brown... and with shallots? That's gotta' be heaven.

CallieK said...

I found a recipe for version of this with beets that turned out amazing!

I've since made one with turnips as well- also good. What doesn't taste good grated and fried in butter?

Ferdzy said...

DtS, yes it's basically a giant hash-brown and giant hash-brown does indeed equal amazing.

CallieK, beets? That's different, but why not! As you say, I've always regarded "fried in butter" as one of the happiest phrases in the English language.