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How To make Rosti (Swiss Style Potato Cake)
1 3/4 lb Potatoes (see below)
3 oz Butter, lard or bacon fat
1 1/2 tb Water or milk
This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day, peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan, and let the fat get hot: then put in the potatoes, sprinkle with salt, and fry, turning them constantly. When they have soaked up the butter or whatever, add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk, reduce heat, and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning, and leave on low heat for at least 15 minutes. The potatoes must stick together, but not to the bottom of the pan. When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding the potatoes. Don't let them brown. Also note that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it.
How To make Rosti (Swiss Style Potato Cake)'s Videos
potato rosti ???? ❤️
Potato Rosti ???? ❤️
Recipe:
- 1 medium-large Red Skin Potato, peeled
- A generous knob of Butter
- A small splash of Oil
Topping:
- Crème Fraîche
- Dill
- Gochugaru (Korean chilli flakes)
- Fermented Garlic Honey (recipe on my feed, regular honey is fine too)
- Flaky Salt
Peel the potato and sit in a bowl of water. Add butter and a splash of oil to a small non-stick frying pan and turn on to a medium-low heat. Grate the potato, and over a colander squeeze out as much liquid as possible. Then directly into the pan, pressing it down evenly. Prep the toppings. After 3-4 minutes it should be time to flip - check that the edges are starting to curl and have turned brown. Flip either like I do in the video, or inverted into a plate and slid back into the pan to cook the other side. After 3-4 minutes the underside should be done and it’s time to serve.
Additionally, you can let cool for a minute on a wire rack, but I often just dig straight in.
—
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Rösti di patate in un 2 stelle Michelin svizzero con Paolo Rota - Da Vittorio St. Moritz**
Patate di montagna, burro e sale per uno dei piatti simbolo della cucina svizzera, il Rösti.
Paolo Rota, chef due stelle Michelin a St. Moritz, illustra la ricetta tradizionale della torta di patate elvetica e una sua rivisitazione: un piatto tecnico, elegante e opulento in perfetto stile Da Vittorio.
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German Potato Pancakes | Kartoffelpuffer | Reibekuchen Homemade
Hello everyone, today's recipe is homemade German Potato Pancakes or Kartoffelpuffer or Reibekuchen. In Germany, these fritters are served with apple sauce (apfelmus). #GermanPotatoPancakes #Reibekuchen #Kartoffelpuffer
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German Potato Pancakes (makes 8 pieces)
2 large potatoes, finely grated.
2 large potatoes, roughly grated.
1 small onion, roughly grated.
Salt and pepper to taste
2 tbsp all-purpose flour
1 egg
Oil for frying
Apple sauce to serve
Indonesian
Pancake Kentang Jerman (membuat 8 buah)
2 kentang besar, parut halus.
2 buah kentang ukuran besar, parut kasar.
1 bawang bombay kecil, parut kasar.
Garam dan merica secukupnya
2 sdm tepung serbaguna
1 telur
minyak untuk menggoreng
Saus apel untuk disajikan
Deutsch
Kartoffelpuffer (ergibt 8 Stück)
2 große Kartoffeln, fein gerieben.
2 große Kartoffeln, grob gerieben.
1 kleine Zwiebel, grob gerieben.
Salz und Pfeffer nach Geschmack
2 EL Weizenmehl
1 Ei
Öl zum braten
Apfelmus zum Servieren
Baking Recipe:
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Have only potatoes in the kitchen ? Try this... | Swiss Potato Rosti | Crispy potato cake
#rösti #potatorosti #crispypotatoes #hashbrown #swissrosti #swissfood #maplekitchen #quickrecipe #recipe #easy_recipe #asmr #no_music #cookingvideo #comfortfood
Potato rosti is popular dish in Switzerland, some people consider it as national dish also. it is made of mainly potato.
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Rösti — Swiss potato cake (eight techniques tested)
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***RECIPE***
potatoes (1/2 lb, 227g per person, I like Yukon Golds)
fat/oil (I like clarified butter)
salt
Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes.
Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes.
Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.