Potato Rösti are not just a simple side dish, but a true masterpiece of taste that encapsulates the simplicity and richness of Swiss culinary tradition. Behind their apparent ease hide small secrets that, if revealed, elevate this dish to a unique gastronomic experience. In this recipe, we will guide you step by step in making perfect Potato Rösti, crispy on the outside and soft on the inside, capable of conquering even the most demanding palates. You will discover the secrets for choosing the ideal potatoes, impeccable grating, and the best cooking techniques, both in the pan and in the oven. You will learn to shape the Rösti with the desired shape and thickness, revealing the tricks for achieving perfect browning and an irresistible flavor. With this comprehensive guide, you will be able to prepare restaurant-worthy Potato Rösti, impressing your guests with a dish rich in taste and tradition. Get ready to experience a unique culinary journey and make everyone fall in love with your homemade Potato Rösti! In addition to the traditional recipe, we will also suggest some creative variations to make your Rösti even more delicious and surprising. With this recipe, Potato Rösti will no longer be just a simple side dish, but will become the true protagonist of your table, a dish that will conquer everyone with its goodness and simplicity.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: International
- Seasonality: Autumn, Winter, and Spring, Spring, Summer
- Energy 215.46 (Kcal)
- Carbohydrates 15.52 (g) of which sugars 0.86 (g)
- Proteins 6.15 (g)
- Fat 14.54 (g) of which saturated 9.30 (g)of which unsaturated 4.84 (g)
- Fibers 1.87 (g)
- Sodium 190.65 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes (Floury)
- 3.5 oz Grated Grana Padano
- 7 tbsps butter
- 0.07 oz fine salt
- 1 pinch black pepper
- 1 tsp extra virgin olive oil
- A few sprigs rosemary
Tools
- 1 Basin
- 1 Oven
Steps
As you have read, the traditional recipe for Potato Rösti requires the use of floury potatoes, such as Maris Piper, Desiree, and Monalisa. These varieties, thanks to their high starch content, ensure a compact dough and perfect browning. However, do not despair if you do not have floury potatoes available! The magic of Rösti lies in their versatility, allowing you to achieve an excellent result even with different potatoes. In my case, I had to use red potatoes from Sila. With some special precautions, I obtained delicious and impeccable Potato Rösti.
Start by washing the potatoes thoroughly, and peel them with a potato peeler to remove the outer skin. Coarsely grate the potatoes using a large-hole vegetable grater. This step will give your Rösti the right texture. To remove excess water, place the grated potatoes in a colander and let them rest for about 30 minutes. This way, the water will separate from the potatoes, making it easier to work the dough and ensuring even cooking. After the resting time, it is time to wring out the potatoes. You can do this with force using your hands or a clean cloth. The goal is to eliminate as much water as possible, obtaining a compact and dry dough.
Once your grated potatoes are well dried, transfer them to a large container and start adding the other ingredients to create a rich and flavorful dough that will form the base of your Potato Rösti. Start with a knob of melted butter, adjusting the amount according to your tastes and the desired consistency for the Rösti: if you prefer a softer dough, add another spoonful. Incorporate the grated cheese, choosing between Grana Padano, Parmigiano Reggiano, or Pecorino according to your preferences. The cheese will give your Rösti a strong taste and an irresistible aroma that will conquer your palate. Add a pinch of chopped rosemary, the amount you prefer, to give the dish a fresh and Mediterranean note that will make it even more special. Season with salt and pepper, adjusting the amount according to your tastes and the type of cheese used. Grate the pepper fresh for a more intense and aromatic flavor that will enhance the dish’s flavors.
Mix all the ingredients well, first with a spoon to incorporate them evenly, and then with your hands to compact the dough. Work the dough energetically until you obtain a homogeneous and compact mixture, similar to shortcrust pastry. If necessary, add another spoonful of melted butter or a pinch of breadcrumbs to adjust the dough’s consistency. The reference point is to obtain a dough that feels almost sticky to the hands, but still workable and not excessively soft.
Your Potato Rösti dough is ready! Now you just need to roll it out and shape it as desired to obtain a delicious and customizable dish. If you prefer a super crispy and thin Rösti, use a large baking tray that allows the dough to spread evenly. If you want a thicker Rösti with a slightly less crispy texture, opt for a smaller-sized tray. Transfer the dough to the chosen tray. Spread it with your hands, using the palms of your hands evenly until you reach all the tray edges. Adjust the thickness according to your preferences: a thinner dough will result in crispier Rösti, while a thicker one will be softer and more compact.
After spreading and leveling the dough in the tray to the desired thickness, to achieve an even crispier and more irresistible crust on the surface, you can spray a thin layer of oil using a spray sprayer. This step is optional, but recommended for more demanding palates who love a Rösti with a truly crispy exterior. The oil, in fact, will help create a barrier that will promote browning and make the Rösti surface even more fragrant and delicious.
Now that your Potato Rösti dough is ready and spread in the tray, it’s time to cook them in the oven and obtain a delicious and irresistible dish. Turn on the oven and set it to a temperature of 392°F in fan mode. If your oven does not have a fan function, you can use the static mode at a temperature of 428°F. Once the oven has reached the desired temperature, place the tray with the Potato Rösti on the middle shelf. The cooking time for Potato Rösti in the oven may vary slightly depending on the dough’s thickness and the oven’s power. In general, the cooking time is around 30-50 minutes. During cooking, keep an eye on the Rösti and check them periodically to ensure they do not burn. If the surface begins to brown too quickly, you can cover the tray with aluminum foil to prevent burning.
As soon as you have baked and let your Potato Rösti rest for about ten minutes at room temperature, it’s time to cut it into perfect portions for easy and inviting serving. Here are some tips for an impeccable result: If the Rösti is still too hot to cut, let it rest for a few more minutes at room temperature. A well-sharpened knife is essential for achieving a clean and precise cut, avoiding crushing the Rösti and compromising its texture. Choose a long, serrated blade knife, ideal for cutting crispy foods like Rösti
The potato rösti, with its perfect result, is ready to be served immediately as a side dish, accompanying a main course for lunch or dinner. It can also be enjoyed cold, as a delicious appetizer or as a snack for an aperitif with friends.
Enjoy your meal from DadCook!
Storing Potato Rösti:
Potato rösti are a delicious and versatile dish that can be enjoyed hot or cold. However, if you find yourself with leftovers, it is important to know how to store them correctly to prevent spoilage.
Here are some tips for storing potato rösti:
In the refrigerator: Potato rösti can be stored in the refrigerator for up to 2 days. To store them, place them in an airtight container or wrap them in aluminum foil. Make sure they are completely cooled before storing them. In the freezer: Potato rösti can be frozen for up to 3 months. To freeze them, place them on a baking sheet lined with parchment paper and freeze until solid. Once solid, transfer them to a freezer bag. To reheat potato rösti: Potato rösti can be reheated in a pan, in the oven, or in the microwave. To reheat them in a pan, heat a drizzle of olive oil over medium heat and cook the rösti for 2-3 minutes per side, or until golden and crispy. To reheat them in the oven, preheat the oven to 392°F and cook the rösti for 10-15 minutes, or until heated. To reheat them in the microwave, place the rösti on a microwave-safe plate and cook at high power for 30-60 seconds, or until heated.
In the refrigerator: Potato rösti can be stored in the refrigerator for up to 2 days. To store them, place them in an airtight container or wrap them in aluminum foil. Make sure they are completely cooled before storing them. In the freezer: Potato rösti can be frozen for up to 3 months. To freeze them, place them on a baking sheet lined with parchment paper and freeze until solid. Once solid, transfer them to a freezer bag. To reheat potato rösti: Potato rösti can be reheated in a pan, in the oven, or in the microwave. To reheat them in a pan, heat a drizzle of olive oil over medium heat and cook the rösti for 2-3 minutes per side, or until golden and crispy. To reheat them in the oven, preheat the oven to 392°F and cook the rösti for 10-15 minutes, or until heated. To reheat them in the microwave, place the rösti on a microwave-safe plate and cook at high power for 30-60 seconds, or until heated.
Curiosities:
The original recipe involves cooling the grated potatoes before cooking them. This step helps remove excess starch, which can make the rösti mushy. However, if you don’t have time, you can skip this step and proceed directly to cooking. Your rösti will still be delicious, but they may be a little less crispy.
Wine Pairing with Potato Rösti:
For your rösti with butter, Grana Padano, and rosemary, I would recommend a dry and mineral white wine, such as a Pinot Grigio, a Sauvignon Blanc, or a Riesling. These wines will help cut through the richness of the butter and cheese and enhance the rosemary flavors.
If you prefer a red wine, you can choose a light and fruity red, such as a Pinot Noir or a Gamay. These wines will not overpower the flavors of the cheese and rösti.
In general, it’s important to choose a wine that you enjoy and that pairs well with the flavors of your rösti.
There is no right or wrong answer, so experiment and find your favorite pairing!
