Swiss-Style Cooking
This menu is very much like Zürich itself – a mix of classic and contemporary. It’s also something of a farewell to winter, since most of these dishes are rich, hearty and best enjoyed at home when it’s cold and windy outside. So, before the last bitter chills of March give way to the warm breezes of spring, prepare these traditional dishes for family and friends to toast the end of a season. Today, we share our roesti recipe.
Roesti Recipe
Switzerland’s comfort food, roesti is made of shredded, fried potatoes, and looks like a hybrid of potato pancakes and hash browns. Today, it’s typically served as a side dish, although it was originally prepared for breakfast. This Galavante recipe is an updated version of the classic dish; however, regional variations may include bacon, cheese, onion or herbs.
Yield: 6 servings
Ingredients:
2 lbs russet potatoes
1/3 lb yellow onions, diced small
3 tablespoons unsalted butter
3 tablespoons vegetable oil
salt and pepper to taste
Directions:
Cover potatoes in large saucepan with cold water and bring to a boil. Cook until tender, about 10 minutes, and drain. Allow potatoes to cool and then peel. Put in refrigerator for at least an hour.
Meanwhile, melt 1 tablespoon each of butter and oil in sauté pan. On low heat, sauté onions until translucent, about 10 minutes. Remove from pan and put in large mixing bowl.
Once potatoes are cold, use a cheese grater with large holes to grate potatoes. Add to bowl and mix well with onions. Season entire mixture with salt and pepper.
In a large sauté pan, melt 2 tablespoons each of butter and oil over medium heat. Add potato and onion mixture, and stir well so that fat is incorporated. Using a spatula or large spoon, shape potato mixture into even circle and press down flat. Cook until edges are golden brown, approximately 20 minutes. Flip whole potato cake at once by covering sauté pan with an inverted plate, then turning roesti onto plate. Add additional pat of butter if pan is dry, allow to melt, and slide uncooked half of roesti onto hot pan. Cook an additional 20 minutes.
To serve your roesti, slip onto platter and cut into pie-shaped wedges.
