Rösti

Rösti

PT25M

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By definition a rösti is made and cooked with raw potato, but this recipe is one that I have honed over the years. By pouring boiling water over the grated raw potato it scalds it and washes away some of the starch, so the cooking is just a little less temperamental and quicker. Some might say it’s not a true rösti but in my books, if it works, go for it.

This recipe makes one large rösti or 2 smaller, thinner ones, to feed 4. Serve with whatever you wish, from fried eggs to ham and cheese. And if you make thin ones, roll them up with a frankfurter inside. Bad I know, but I never said anything about healthy food!

Recipe taken from John's book, My Kind of Food: Recipes I Love to Cook at Home (published by Headline, September 2015).

1
First make the Greek salad. Whisk the oil and vinegar until you have a smooth dressing. Mix all the remaining bits for the salad in a bowl, toss with the dressing and set aside to mature while you make the rösti
2
Mix the grated potatoes and onions in a mixing bowl. Pour over the 500ml of boiling water from the kettle and leave the mixture to sit for 2 minutes, then drain. This softens the potatoes and washes out any excess starch
3
Press it down to get rid of any extra water, then season really well and stir in the thyme and melted butter
4
Take a large deep frying pan (or two smaller ones) and heat the oil. Drop the potato mix into the pan and use a spatula to flatten it out like a pancake. Keep the heat low and cook for 5 minutes, at least. The edges should start to brown and if you shake the pan the potato should move around
5
When it’s brown, turn the rösti over to cook the other side for about another 5 minutes or so – it should be golden brown and crisp on the outside but fluffy inside. Serve topped with some of the Greek salad and plenty more on the side
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