Since I mentioned that I had made Swiss rosti recently I have received several requests for the recipe. Originating in Switzerland rosti is traditionally served warm with cold meats, however it is very versatile and very simple to prepare.
First of all ignore all the cheffy types who tell you to grate raw potato in to a tea towel add lots of salt and the ring it out .mangle fashion to remove excess water,this is unnecessary and unles you work like a bat out of hell your finished rosti will be a rather unpleasant shade of grey and practically raw in to the bargain. The method below is fool proof providing that you follow the simple instructions to the letter.
SIMPLE SWISS ROSTI
1lb peeled potatoes
1 oz beef dripping
pinch of salt
Parboil the potatoes for around five minutes another minute if they are whoppers. Remove from the heat and plunge in to cold water, leave for a few moments until the potatoes at cool enough to handle.
Coarsely grate the potatoes using a well seasoned skillet or a non stick pan melt the dripping and heat until it smokes a little them pile in the grated potato and spread it around the pan to form a round cake. Reduce the heat slight l and cook until the bottom is golden brown, this should take about four minutes. Slide the rosti onto a large dinner plate and turn bake in to the pan to brown the other side season to taste at this point .
When the underside is brown the rosti is done and will be cooked through.
Many ingredients can be added to this basic recipe such as a little crushed garlic or some grated onion.
I like to serve plain rosti with char grilled chicken accompanied by a salad and a creamy sauce. My son love it with sausages and hot tomato sauce and Pa Likes his with a grilled lamb chop.
Individual rosti are easy to make but we prefer the large sharing rosti, sizzling away in its skillet it makes a hearty centre piece summer and winter alike.
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