Roesti “Swiss” Style
Roesti – the ultimate “SWISS” National Dish. Not to be mistaken for hash brown or any kind of Roesti look-a-likes! Roesti is a traditional Swiss peasant style dish and prepared in a simple manner using just a few basic ingredients. The key to success, is to pre-prepare the potatoes as described in my recipe (It is crucial to let the boiled potatoes cool down on a (paper) towel without splashing or running water, then peel (still warm) and refrigerate over night before grating / using)). This technique ensures a “perfect” Roesti!
Roesti can be eaten as itself (main course) or as a side dish. The (clarified) butter gives the Roesti the distinctive flavour and aroma. This cannot be achieved without butter! Hence you can use margarine or vegetable oil (for vegan or health diet reasons) instead, but you will not get the same outcome / result!
Check out my Recipe BELOW with step-by-step instructions.
Equipment / tools needed: a boiling pot, strainer (sieve), a non-stick sautéing pan (Teflon), a Roesti (Bircher) grater (see picture), bowl (stainless steel), lid (fitting over the sautéing pan).
Quantity: PORT: 2-4
Category:Main course / Side dish / National dish
Preparation time: 20 minutes | Cooking time: 10-15 minutes
QUANTITY UNIT PRODUCE
700 GR Potatoes (higher starch content), skin on
60 GR Butter (unsalted) clarified
30 GR Onion white, peeled, finely chopped
30 GR Bacon smoked, finely cubed
30 GR Swiss (Emmental) cheese, sliced
As needed Salt cooking
As needed Pepper white, ground
Some Pepper black from the pepper mill
MISE EN PLACE | PREPARATION:
- Boil (simmer) washed potatoes in salt water with skin on. Potatoes should be cooked / done 85%
- Strain off, cool down on kitchen paper towel (do not cool down under running water!)
- Peel the potatoes when still warm
- Best to keep peeled / boiled potatoes refrigerated over night
- Grate the potatoes (cold) with the “Roesti” or “Bircher” grater (see pictures), keep aside
- Sautéing onions (chopped) and bacon (cubed) in clarified butter till golden brown
- Season grated potatoes with salt (cooking) and pepper white ground. Then add to the sautéing pan.
- Sautéing it evenly and form to a cake like shape
- Continue sautéing on one side till crispy and golden brown
- Turn-over and cover with slices Swiss (Emmental) cheese)
- Turn off heat and cover with lid (so the cheese will slightly melt and the rest heat of the pan will slowly cook the other side of the Roesti)
- Before serving turn on the heat again (will crisp / brown up the bottom side of the Roesti), finish up with pepper from the pepper mill and serve straight away
REMARKS | COMMENTS | SUGGESTIONS:
-Potatoes with a higher starch content than others are preferred (needed)
-It is crucial to let the boiled potatoes cool down on a (paper) towel without splashing or running water
-If served as a whole dish (main course) I suggest to top the Roesti with some grilled “Fleischkaese” (Swiss style meatloaf) or some sautéed ham or thin pork sausages and topped with a fried egg
-The Roesti goes well as a side dish with sliced veal in mushroom sauce (classic Veal “Zurich” Style), grilled ”Bratwurst” with onion sauce, etc.…
Martin – Chef and Guide Dog User