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Rosti Potatoes (Rosti)

ingredients

serves 10
2 kg potatoes
25 ml oil
175 g lardons of bacon

method

1. Finely grate 2 kg potatoes. Heat 25 ml oil in a frying pan and lightly fry 175 g lardons of bacon, combine with the grated potato and season.

2. Spread over the base of a hot buttered frying pan and cook for 10-15 minutes, occasionally stirring, then press flat and allow to colour underneath.

3. Turn out and serve cut into wedges.

What did you think?

21 people have helped to review this recipe. Thankyou!

Strange Rosti Recipies
posted by John @ 07:07AM, 12/31/08
We always see these so-called "original/authentic" Swiss Recipies for Rosti.

Having lived in Switzerland for 18 years, I can tell you that I have never seen Swiss people make Rosti like this ever!!!

So, the real way is to firstly find the right potatoes which should be of a dry variaty.

Then, cook the potatoes whole in boiling water - however, do NOT peel them or cut them into pieces.

When they are almost cooked through, drain the water and leave the potatoes to cool - for a minimum of 24 hours (i.e. at least overnight)

Then, you peel the potatoes and grate them - and then fry as above.

Try it this way and you'll never want to eat Rosti any other way !!!
Totally agree
posted by Dani @ 06:54PM, 5/11/10
I'm swiss......roesti is a "leftover" recipe......always use jacket potatoes, potatoes cooked in skin, from at least a day old, two would be even better. Also, for frying I use butter and they take a lot of salt. grate cheese over the top of roesti melt under grill and top with slices of tomato, just for a variation!
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Also in this category

Cheese Fondue (Fondue Suisse)
Rosti Potatoes (Rosti)
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