art_lurker (art_lurker) wrote in food_porn,
art_lurker
art_lurker
food_porn

Tomorrow is Swiss National Day, and I'll have lived here five months. Seemed like a good as time as any to learn how to do Röschti.





What's up, Wikipedia?
"Rösti (German pronunciation: [ˈʁøːʃti]; often spelled Röschti in Swiss German) is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Cervelas or Fleischkäse."

Boil your potatoes to the point of just-tender in advance. Some say one to two days in advance. I say four hours ahead and stuck in the fridge works fine. Then, peel and carefully grate on a rough grater.

Make sure it falls in big fluffy piles. Add salt and pepper and lightly mix, keeping it fluffy.


Put a healthy amount of butter in the pan. (I've also got a good chicken stock going today from a little bird I roasted yesterday.)


Drop fluffy clouds of potato shavings into the pan and lightly toss with a couple (dozen) shakes of Aromat.


After a few moments, push the fluff gently into a cake. Now comes the hardest part. Leave it ALONE. Let it cook, don't mess with it. You want a good solid golden-brown-sturdy crust, so distract yourself from obsessively checking and putzing with it. Get yourself a beer. Stir your stock. Whatever, just leave it be for a while. After some time I take little peeks at the bottom by sliding the cake gently towards the lip of the pan and checking the color underneath. But that's it.

ACTION SHOT!

Once the bottom is golden and crusty, you gotta flip it. I do this the way I've seen others do it - place a large dinner plate over the pan, and a one and a two and a three, flip. Now, last night a neighbor was telling me he can flip it just with a flick of his wrist, and now I'm insanely jealous and will begin working on that technique asap. In the meantime, plate flippies.


While the half-cooked cake is on the plate, throw another chunk of butter on the pan. Screw your diet. Then carefully slide the cake back onto the pan without breaking it, and get the bottom nice and crispy.

When done cooking, flip it again onto a plate and serve with a good amount of shredded and stinky Appenzeller cheese, or bacon, or meat and sauce, or fried egg, or whatever makes you happy.

I enjoyed mine as a little snack on my balcony, with a cold beer and sliced meats, while listening to people blow stuff up and celebrating the holiday weekend.


Happy Weekend, from my little corner of Switzerland.

xoxo
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