They’re glorious plain, but a rösti can be made into a complete meal with the addition of onion, bacon and nutty Alpine cheese. However, all you really need for a good rösti is some firm potatoes, parboiled and fried in plenty of hot butter and goose fat until crisp. That and a few mountains to climb to work up an appetite.
Here’s Simon’s take on the perfect rosti, a great recipe for any time of the day.
- 2 medium-sized waxy potatoes
- 1 tbsp butter
- 1 tbsp goose fat
Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato
Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
Add the rest of the butter and goose fat to the pan and, when hot, slide the potato cake back into the pan the other way up. Cook for another 10 minutes, then serve. We’re sure you’ll agree this recipe is a winner!