Potatoes are one of the most versatile foods – why not try Roestis?
Indulge in a classic Swiss dish with this easy potato roesti recipe. Crispy on the outside and tender on the inside, potato roestis are a versatile delight. With simple ingredients and minimal effort, you can create a culinary masterpiece that will impress. Get ready to savor the golden goodness of homemade potato roesti.
You only need two ingredients, but there are endless options for customisation
This recipe shines in its simplicity: With just potatoes and salt, you can transform spuds into a delectable treat. Grate the potatoes, squeeze out excess moisture, and press them firmly in a hot skillet. This creates a golden crust on the outside while leaving the inside tender and flavorful.
The star ingredient is the potatoes. Opt for starchy potatoes like russets or Yukon golds. Season the Roestis with salt or customize with onions, garlic, or herbs like thyme or rosemary. You can also top them with salmon, spinach, a fried egg or grated cheese for a delightful twist.
Roestis are perfect for a decadent brunch or any time for the day
Potato rösti has deep European roots, originating in Switzerland. It has become a beloved staple on breakfast and brunch menus, as well as a comforting side dish. Pair it with your favorite accompaniments, from fried eggs and bacon to smoked salmon and sour cream.
Not decided? Why not try one of these recipes
Elevate your culinary repertoire with this quick and easy potato Roesti recipe. With minimal ingredients and simple techniques, you can create a dish that combines crispy perfection with tender goodness. Enjoy potato Roesti for breakfast, brunch, or as a delightful side. Embrace the Swiss tradition and savor the satisfaction of homemade potato Roesti, a versatile dish that brings European flair to your table.
Easy Potato Roesti
Ingredients
- 500 g Potatoes
- ½ tsp salt
Instructions
- You can peel your potatoes, or wash them and leave the skin on for more flavour and nutrients. Then shred all potatoes through the largest holes on your shredder.
- In a large bowl, add the shredded potatoes and rinse with cold water, then strain them. This quick wash helps to remove excess starch, making your Roesti's more tender and crispy. Only rinse them once (you need a bit of strach so they stick together)
- Take a second bowl and then take a handful of shredded potatoes at a time and squeeze them to remove any excess liquid. Repeat until all potatoes are squeezed and transferred to your new bowl.
- Add ½ tsp of salt to your potatoes and mix well.
- Heat up a pan on medium-high and add a good amount of oil. When your pan is hot place ⅙ of the potatoes (about a good handful) in the pan and with a spatula press them to about 1.5 cm high. They won't hold together at first, but if you press with your spatula the potato shreds will melt together as they cook. Fry them for 3-4 minutes on each side, until golden brown. You may need to reduce heat over time as the pan gets hotter and hotter.
