Rosti is Switzerland’s very own potato dish. People all over the world love Swiss Rosti. I have tried many different varieties of Rosti during my holiday in Switzerland and all of them were tasty. This is a recipe for making Cheese Rosti which I personally like a lot.
Step 1: Ingredients
Boiled Potatoes - 460g
Melted butter - 4 TBSP
Salt - ½ tea sp
Black pepper powder - ¼ tea sp
Egg Yolk - 1
Swiss Cheese - 80g
Step 2: Preparing Potato
The process for making Rosti starts with boiling some potatoes with skin on. Boil them for around 15-25 minutes, depending on the type of potatoes you are using. Just make sure you do not boil them too soft. Once boiling is done, set them aside to cool down slightly. You may do this step the night before to save time.
Now cut each potatoes in half and using a grater, grate them in a bowl. Add melted butter, salt, black pepper powder, and egg yolk to it and mix. Now you can use hand to do this step but that may mush up grated potatoes which we do not want. We want to keep the grated texture and that is why it is better to use 2 forks to do the step.
Add the final ingredient, Cheese, and please use your own judgement on how much to use. Again, mix with forks and you are all done mixing.
Step 3: Making Shapes
The classic way of making Rosti is by filling up the base of a frying pan with the mixture we just made and as a result you get a big round Rosti to be shared by everyone. I usually make smaller individual portions just because I find it easier to make and serve.
Now make small patty shapes and set aside. I like to put a small piece of parchment paper in between to prevent them from sticking to each other.
Step 4: Frying
Now lightly grease a frying pan with some melted butter and fry Rosti patties. Heat should be low as potatoes are already cooked. Fry them for about 2 minutes on each side. Once you achieve a crispy golden brown texture on each side, they are done.
You will find the recipe video in my YouTube Channel. Link below:
For reading it in my blog, please use the link below: