Crisp Rösti Potatoes
Similar to a "Spanish Tortilla" but without eggs, this simply side dish is one of Moira's favorite dish. I have done hundreds of röstis along meat fondue, braised lamb or just as an appetizer. There are very simple to make so don't get intimidated by the recipe length. It's just my obsession, feel free to steal all the tricks I learned while cooking röstis.
Put the potatoes in a large pot with water and bring to boil. Once the water starts to boil, cook them for 5 minutes (they need to be half way cooked).
Remove from heat, place under running cold water. Peel the potatoes.
Grate the potatoes by hand or with a food processor. If you do the latter, do it in batches as you don't want to compress the grated potatoes. Either way, make small piles in a large cutting board. Each mountain about the size of two handfuls. Gently squeeze each pile to remove the excess water and put back on the cutting board.
Heat a 6" (15 cm) diameter iron cast skillet. Remove from heat. Add one tablespoon of butter. Let it melt and move in circles so that the butter covers the bottom of the pan. Add a layer of potatoes (neither too thin, not too thick). Add half tablespoon of onions and distribute evenly. Add another layer of potatoes and bring back to the heat (medium). Sprinkle salt and black pepper on top.
While the rösti is being cooked, with the help of a spatula, gently press on top to even the surface and compact the grated potatoes. Then gently push on the sides to even the potatoes and form a perfect circle. Put 1/3 tablespoon butter on the sides of the pan, with the help of the spoon spread it around in circles (on the skillet). This will help have a crust on the sides as well.
After 5 minutes approximately, it's time to turn it over, using a wooden plate slightly larger than the pan. Put the plate on the top of the skillet, holding it with your palm .Put some pressure, flip the pan over (always keep the plate together). Lift the pan and the rösti should be on the plate in perfection condition.
Remove the pan from the heat, add 1 tablespoon of butter and let it melt evenly. With the help of a spatula push the rösti back into the skillet -while at the same time slightly tilting the plate- so it will land with the browned side on top. Season with sea salt and black pepper.
While the second side of the rösti is being cooked, with the help of a spatula, gently press on top to even the surface and compact the grated potatoes. Then gently push on the sides to even the potatoes and form a perfect circle. Put 1/3 tablespoon butter on the sides of the pan, with the help of the spoon spread it around in circles (on the skillet). The finished rösti should be approximately 1/2-3/4" high (1.5-2 cm).
Once the rösti is ready, remove it using the wooden plate again. Place the rösti in an oven shallow pan. Repeat the steps with the remaining grated potatoes.
Place the cooked röstis in a hot oven to warm and make them even crispier. Enjoy!
The usual suspect when it comes to Bourguignonne foundue side dish, this swiss egg-less potato “tortilla” is simplicity perfected.Add to Favourites