Oooh, I’m hoping with my hope that people get out & vote and not let the crazy man in. But I voted and in Canada we got the crazy man. Maybe I’ll make this amazing-sounding roti & send my good election vibes while snacking one! My fingers are crossed!
Don’t take this the wrong way but more than the rosti, you’re mention of New Glarus has me smiling. Living in Milwaukee, New Glarus has us spoiled since it’s readily available and on tap everywhere. We visited the brewery for the first time this past summer and quickly regretted not having our wedding there–the grounds are beautiful! My husband’s blood type is spotted cow. Glad you liked it as much as we did and got just as big a kick out of that Swissty Touristy town like us! Changing topics, sad I’m missing the Get Baked event–wish you would host an event on a weekend so I can head down from the cheese state to attend. I’ll bring Spotted Cow, promise!
I used to have the task of prepping rosti with shredded duck confit at a restaurant I was working at last year, so naturally I loved your emphasis on just ACCEPTING the salt. Potatoes + salt = true love.
I haven’t ate one since I worked at that place, but gosh. The sight of that fluffy, steamy goodness is pretty comforting.
Woke up pondering the menu for this cold, rainy, maybe icy eve. Rösti! I turned down that page in Saveur–24 Rösti. I agree, pre-cooking will add that comforting mashed potato flavor. My plan: Mix a couple of waxy yellow varieties with my russets. Use goat butter. And drop a sprinkling of finely shaved onion to bottom of pan–they’ll become nicely caramelized and caramelized onions = comfort. Then we’ll Put on our seat belts and brace for a bumpy night.
Oh, re Leftovers. Absolutely! (Precooked spuds won’t turn gray as in latkes.) Round out wedges into patties, reheat in a dry skillet until warm and crunchy, then fry up some eggs)
Shack-nasty is awesome. Period. I’ve never heard it used before but I will be including it in my repertoire of words-that-evoke-awesomeness. Thanks for another great post.
(p.s. – New Glarus Spotted Cow is one of my favorite beers of all time.)
This kind of recipe is right up my alley as far as winter faves go, but… I second Eva’s sentiments. The weather here in No. Cal. has been too beautiful lately. I’m ready for some COLD! It is a bit unnerving to wear short sleeves in November. :)
I was think that I could put half the potatoes in, flatten, then quickly add a modest layer of sauteed spinach with garlic, then quickly add the remaining half of the potatoes on top. Even a cheese or onion layer in the middle would be interesting. However, this may go against the Rosti, shack-nasty grain?
Wow, I must not eat out enough. Have never seen rosti anywhere except in New Glarus. It is OK to cook potatoes ahead of time but not too much. Should still be firms. and yes they should be cooled. If you want to grate raw and blanch you could do that also. My mother’s family is Swiss…came to Wisconsin to farm and make cheese. We put cheese in ours, Swiss is good. We do not add egg or onion or other things.
TIM! You totally inspired me. After seeing this post last night I started stressing about what I was going to cook/eat at home, alone, happily curled up in front of my TV! All day long I fretted… rosti? Tim’s mac n cheese? My farmers market veggies that I SHOULD eat? Well I ended up stress-cooking all night! Couldn’t sit still! Squash soup, rosti, applesauce for my rosti, and soon… chocolate chip cookies! Thanks for the inspiration and long-distance camaraderie. :)
I couldn’t eat last night until Ohio got called and I could begin to relax. So, I made the rösti tonight instead, and it is simply amazing. I love it when a few simple ingredients come together to make something so surprisingly special.
Now that we have a baby in daycare stealing all our money, this looks like a great inexpensive dinner. Think I can use my cuisinart shred attachment for the potatoes or a cheese grater is definitely the way to go?
Hi! You can use a Cuisinart, that is no problem. I am just surprised you guys think that is easier! Really? It takes about 45 seconds to grate 3 potatoes on a cheese grater, and much less clean-up. BUT! Either will work. ;)
Rösti is one of my favorite dishes ever – I lived in Basel, Switzerland for a year and enjoyed it often at the best place in town, the Hasenburg, mere steps from the Marktplatz. The way it was explained to me was that you parboil the potatoes the night before with the skin on, and then peel and grate them when you want to use them. Also, the pancake is not quite as thick as the one you made. On the other hand, using raw potatoes forces them to steam as the rösti cooks in the pan, yielding a creamy texture and a more cohesive dish. I’ve had rösti made with both raw and cooked potatoes and raw is BEST, in my opinion! Typically, Basler style is to serve rösti with ham & egg, or with ham & cheese. It’s also usually served with a hearty mixed salat (http://www.about.ch/culture/food/salat.html) which cuts the richness! Rösti is the BEST!
Made this rösti recipe this week because the picture looked so good. It turned out great! I followed your directions exactly (with butter, not lard), and I boiled the potatoes a few days in advance and put them in the fridge. Only thing that could be improved: when I mixed the ingredients in the bowl and pushed the rösti into the pan, the soft potatoes began to mash, so the texture was halfway between rösti and fried mash potatoes. Delicious regardless. Served it with scallions and a green bean salad. This was easy! I’ll make it again.
Hey Josh- thanks for checking in. If you want more texture, just boil the potatoes for a shorter time so they retain some shape. Cooking times will vary with particular potatoes, amount of water in pan, etc.. Mine maintained texture, but I can imagine losing it quickly. Anyway, glad you liked it!
Oooh, this look fabulous. Will the house smell like frying the next day if I make it? The first night of Hanukkah is coming up, but I can’t make latkes because I’m having very important guests to lunch the next day & I can’t risk having the entire house smell like a stale french fry.
I finally made this tonight, served it with plain yogurt with a bunch of scallions, parsley, cilantro and lime juice mixed in. It was INSANELY good! My husband aptly described it as tasting like sour cream and onion chips. But, you know, in the best way possible. (Admittedly, I wil dial down the salt next time. Tasty, but salty.)
Rosti! I haven’t had it since I was in Switzerland years ago. I can’t wait to try your version as I have loved all of your recipes that I have tried so far. Please tell me you will take on raclette next, my favorite Swiss dish.