I was born and raised in Switzerland and THE classic Swiss Potato dish must be "Rösti".
These days it is a "normal" potato dish you would cook to accompany a meal. But in my
parents' youth it was part of breakfast. Both my parents come from farming families
(smallholdings). My grandfathers both farmed and had outside jobs to make a living. The
first job in the morning was milking the cows. And then they had a substantial breakfast
before going out to their jobs away from home, while my grandmothers looked after the family,
house, garden and farm during the day. e.g. looking after the pigs and chickens was regarded a
farmer's wife duty.
Rösti is NOT a low fat food. For best results use a heavy frying pan; a cast iron
frying pan is best.
2 pounds of similar sized potatoes
(older potatoes; the recipe is not suitable for new potatoes)
oil or butter for frying
1 - 2 teaspoons of salt
- Wash potatoes carefully, they are boiled in the skin
- Boil some water in a pan, add potatoes and cook until tender.
The time depends on size and variety of potatoes, may be about 30 minutes
- Let potatoes cool down, best left over night
- Peel potatoes
- Grate potatoes coarsely
- Heat 6 tablespoons of oil in frying pan
(The bottom of the pan should be nicely covered with oil)
- Add grated potatoes
- Sprinkle salt over potatoes and mix
- Fry over moderate heat for about 15 minutes.
(The grated potatoes should turn golden brown, but not black)
- Turn potatoes, so what was on top until now will fry now
- Fry another 10 minutes or so
(Cooking time much depends on quantity)
Best served with sausages (Bratwurst) and a nice fresh salad.
I love grated cheese on the Rösti.
I hope that you will try the recipe and please let me know if you like it or not