Swiss "Rösti" - potato fritters
A very simple recipe that does not require much effort and is an excellent side dish to meat. It can be used as a side dish and as a stand-alone dish with a salad. It is also great as a dessert with "apfelmus" or compote. One of my favorite contributions.
Preparation steps
- If you make it from raw potatoes (according to the original), the baking time will be slightly longer, because raw potatoes need more. I recommend rubbing the potatoes on a machine in which you insert one by one and grate with strong pressure so that the noodles stay as large and long as possible. Otherwise, it will "grind" when baking. I note that it is a very important variety of potato, ie potatoes should be dry and not watery.
- If you make it from boiled potatoes (never from fully cooked) Boil it in its shell to the point of approximately removing it from the oven after 10 minutes of boiling. Potatoes should remain semi-raw. Peel a squash, grate it and squeeze the juice. Then rub in the machine, and if you do not have a machine, I recommend currants on the largest plate with long movements. It is important for "Rösti" that the mass is dry and pouring, never sticking and being watery. Be sure to cool the mixture well. Add spices.
- For baking, I recommend a small pan, which is enough for one serving. It will make your oven faster and easier and you will turn it easier.
- If you are skilled enough, you can work with two pans at the same time. Put half a teaspoon of fat on the pan and then lightly pour the mass through your fingers. It is important that it is even and that the amount of mass is not thicker than 1-2 cm. Carefully "pat" it with a kitchen silicone spatula, and place the spatula vertically along the edge of the potato and push the edge towards the middle so that you stick it on all sides with the circumference of the whole pan. The edges should be round and free of potato tufts. Adding eggs to this mixture is not necessary as potato starch is a perfect binder for the mass.
- Bake for about 5-7 minutes on a very moderate heat and then turn, covering with a plate, and then return it from the plate to the pan by "slipping": I normally turn in the air. Sometimes it falls directly into the pan, sometimes it ends up on the stove. Sometimes on the floor;);)
Serving
As I said, serve with goulash, with various sauces, and as a dessert with jam, compote or aphelmus;) There are variations on the theme with bacon, onions, spices, but these are all refined recipes that were created much later than this. They go well with dried salmon, fresh tuna tartare or mushroom goulash. ;)
