Post by Sylvia on Aug 8, 2009 11:26:36 GMT -6
When making Rösti try to cook the potatoes the day before, keep refrigerated until 1 hour before you want to cook them, then bring them out and let them reach room temperature. Then follow the recipe from "Coarsely grate..."
These Rösti are great served with all types of meat, but are really great served with Sunday breakfast.
Swiss Potato Rösti
olive oil
5 oz/150g diced pancetta or bacon lardons
2 onions, sliced
5 medium sized potatoes (you need potatoes which won't fall to pieces)
2 Tbsp chopped parsley
5 oz/150g gruyère grated
Heat 1 tbsp olive oil in a frying pan and cook the pancetta or lardons until crisp, remove with a slotted spoon and set aside. In the same pan cook the onions until soft and beginning to brown at the edges, add more olive oil if needed. Add to the bacon.
Put the potatoes in a pan of salted water, bring to the boil and cook for 15 minutes, they shouldn't be completely cooked. Drain, allow to cool slightly and then peel using a sharp knife. Coarsely grate into the onions and pancetta. Add the chopped parsley, grated Gruyère and season well. Mix it all together using your hands and then shape into 10-12 patties and flatten slightly. Heat a little olive oil in a non-stick frying pan and fry 4-5 rösti at a time until golden brown on both sides.
Sylvia